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 ...

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 ...

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.