Plus, it takes just 30 minutes. This is your guide to cooking up pan-seared duck breast. If you've never had duck before, you ...

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...

3. Rub duck breast with pepper, salt and few sage leaves on both sides. 4. Pan grill the skin side first in a non stick pan on medium flame till the skin is good golden brown. 5. Turn the duck breast ...

Pat the duck breasts dry with a paper towel and score the skin lengthwise with cuts about ½ inch apart (do not penetrate the flesh). Season the duck breasts generously with sea salt and black ...

As you break out the flannel for fall, local chefs are breaking out the season's traditional flavors. They're giving menus a ...

Salt the duck breast, and spice it with red chilli powder, turmeric powder and salt. 2. Cook in oil, braising the meat with all the other masalas, ie cumin seeds and a ground mix of coriander seed and ...

The Boat Club Restaurant is serving up a Duck Breast Special this October. It’s a pan-seared duck breast with candied pork belly, sauteed rainbow chard, and fried potato nest. Executive Chef ...