With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Duck a l'Orange is featured on Wednesday, May 16, 2018, in the food kitchen of the St. Louis Post-Dispatch. Photo by J.B. Forbes, [email protected] Yield: 5 to 6 servings 1 (5½-pound) duckling ...

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, ...

Coated in a traditional orange sauce and seared to perfection, this French dinner recipe is beautiful in both looks and ...

With the autumn season upon us, my restaurant Elvie's is serving a fall-inspired play on duck a l'orange, which is a pan-seared duck breast with sunflower-seed romesco, fennel, pancetta vinaigrette ...

Preheat the oven to 230C/210C fan/gas 8. Pat the duck dry using kitchen paper, prick all over using the tip of a sharp knife and season a little more generously than usual with salt, rubbing it into ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...