In her latest book, "The Improvisational Cook," Sally Schneider provides methods of pan-frying duck breasts that are pretty close to ideal, including one in which skin-on breasts sit for 1 hour under ...

Even at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it’s easy to hurry past without a ...

Tip: You can pour any leftover duck fat into a screw-top jar and keep in the fridge for future use. It's perfect for basting roast potatoes.

What You Need: 1 duck breast 1/2 cup port 1 cup low sodium duck or chicken stock 2 tbl butter Salt + Pepper to taste Duck Fat ...

MIXING two of the unlikeliest ingredients and getting a fantastic-tasting dish as a result is probably the one thing I enjoy most about cooking and this dish is a little stunner. The sweet potatoes ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...