Whisk soy sauce and sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at ½-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour ...

Getting in early with my Christmas recipe to inspire you to move away from the traditional turkey. Not one for sweet tasting sauces with meat, however this works extremely well against the rich ...

As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...

For the chicken stock, put all the ingredients into pressure cooker, seal according to the manufacturer’s instructions and cook on high for 25 minutes. Unseal according to the manufacturer’s ...

Molly Gunn, co-owner of the Porter Beer Bar, usually works the dining room of her Little Five Points gastropub while her husband and business partner, Nick Rutherford, presides over the kitchen. At ...

1. Rub 1 teaspoon of the salt into the duck breasts, place them in a large sealable plastic bag and refrigerate for 1 hour while you make the sauce. 2. Soak the chiles de arbol and dried cherries in 2 ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

I think bottled sour cherries are actually better with duck than fresh ones, but if you can’t find them, use fresh. 150 g fresh cherries or bottled sour cherries4 tbsp marsala or sweet sherry4 large ...

Getting your Trinity Audio player ready... Makes 4 servings. Ingredients 2 teaspoons kosher salt, divided 1 1/2 pounds boneless duck breasts, with skin 10 dried chiles de arbol 6 ounces dried Bing ...