We put in a new front yard a couple of weeks ago, complete with drought-tolerant plantings, decomposed granite walkways and a “water feature” (apparently, nobody says “fountain” anymore). Of course, ...

Some people mark the start of fall with an apple pie. Others start breaking out the big reds from their wine cellars. Me? I’m a bean boy. All it takes is the first sign of a nip in the air or the ...

To prepare duck breast with balsamic, first remove the feathers from the breast, pulling them out with tweezers (1). At this point, remove the excess fat with a knife (2) and proceed to make cuts ...

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 ...

A tasty holiday dinner that's yummy year round. What You Need: 1 duck breast 1/2 cup port 1 cup low sodium duck or chicken ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

BATON ROUGE, La. (WAFB) - Often, the breasts of large ducks or small geese were removed for pan sautéing. The cooks would quickly sear the breasts to medium-rare, remove them from heat, and caramelize ...

Want to know a secret that most restaurants don’t want you to know? You can make that expensive duck breast on the menu in your own kitchen just as easily (and it will taste delicious). With just a ...

This mouth-watering duck breast recipe is courtesy of Fran Wescott. Dry the duck breasts again (if they are sweating or if the salt drew out any moisture). Using 2 large cast iron pans, put the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. What I like about duck breast — the faint liver-y flavor of the meat graced with well-seasoned and crisped skin — is paired here ...