Even though duck breasts are easy to cook, they still feel fancy to me. Their full flavor, rich, meaty texture, and air of sophistication suit them well for a special dinner — perhaps for Valentine’s ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...

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 ...

A crispy duck breast for dinner? It’s not as hard as you think. Duck is one of those dishes people often order out, but rarely make at home. A plate of fanned-out slices of crispy duck breast can be a ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Chef Paul Kahan of The Publican in Chicago has a great trick for heightening the flavor of duck breasts: He ages them on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be ...

Alexis McCowan graduated from Howard University in 2021 and has since interned at Sage Publishing and the Pulitzer Center and contributed to Food & Wine. Jodie Kautzmann is an editor, baker, and ...