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 ...

The next time you're craving takeout, consider frying up a batch of these crispy, golden egg rolls instead. And while you're ...

This rich duck sauce is the basis of a dish called bigoli all’ anatra after the thick, rustic semolina spaghetti called bigoli, in Verona, hometown of Chiara Conti of Fabiolus Cafe on Melrose. At ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

Lauren Eierman, Milwaukee, requested the recipe for spaetzel served at Odd Duck, 2352 S. Kinnickinnic Ave. She wrote: “My partner and I had dinner at Odd Duck last week and I can’t stop daydreaming ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

1. Bring a large pot of salted water to a boil. 2. Place Duck Jus and figs into a 12" skillet and bring to a simmer. 3. Dress the radish with a small amount of olive oil, salt and pepper. Toss with ...

Instructions: Place corn, cream and Duck Confit into a large saute pan. Bring cream to a full boil. Reduce approximately 25 percent, until cream forms a sauce with desired consistency. Add parsley and ...