. Rub the inside of duck with caraway seeds; prick skin all over with a fork. . In a large skillet, sauté vegetables in oil. Stir in broth, seasonings, and stuffing. . Loosely stuffed duck with ...

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, ...

Duck a l'orange, or canard a l'orange, is a classic French dish that features tender, roasted duck with crispy, golden skin. The preparation involves cooking the duck covered in the oven for about 80 ...

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...

Preheat the oven to 230C/210C fan/gas 8. Pat the duck dry using kitchen paper, prick all over using the tip of a sharp knife and season a little more generously than usual with salt, rubbing it into ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Instead of buying salad greens and asparagus from California, you can find alternatives grown closer to home. And Long Island's famous duck can be the centerpiece of an Easter meal. A few decades ago, ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...