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 ...

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 ...

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.

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 ...

Subtle. Smokey. Fancy AF. Tea Smoked Armarock and Battle Chef Brigade are properties of Trinket Studios. Flavor Dust: 1 tbl ...