With just a few chef secrets, you can pan-sear duck breast to perfection, scoring the skin and cooking it to a beautiful, ...

(Or they can be refrigerated for longer. Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums ...

I cook chicken with indirect heat to keep the fat away from the flames - which works when I want chicken cooked to 160°F. But I want my duck breast medium-rare, 145°F, with crackling crisp skin.

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

This recipe pairs perfectly with a Bourbon-Cherry Soda Cocktail. Sear the duck breast skin-side down until the skin is crispy. Turn and roast until internal temperature reaches 150 degrees and a large ...

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...

Slash the fat on the duck breast and then sear it on both sides ... Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Deglaze the pan with the balsamic vinegar and ...

Season the duck breasts well with salt and freshly ground black pepper, then fry them in a pan lightly brushed with rapeseed oil. Cook for about 4–5 minutes or until the skin is browned and some ...

Gently cook without moving or flipping until fat ... Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise into ½-inch slices and distribute among plates.

Alfred Portale prepared these Muscovy Duck Breast with Chinese Spices for Julia ... makes this fresh rhubarb upside-down baby cakes recipe for Julia Child's classic show "Baking with Julia." ...