Birds like chicken, duck, quail, and Cornish hens are smaller, worthy alternatives to the traditional Thanksgiving turkey.

The crucial moment in the roasting process comes during the last 30 minutes of cooking. In the final leg of roasting, position the duck breast-side up in the oven -- this step is where the magic ...

Many people are intimidated to cook duck and would much sooner choose to roast a chicken than attempt it. The meat is darker, can dry out quickly, and become tough, it needs to be cooked to the right ...

Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and ...

Here’s another adaptation and a simple version using prunes and duck breasts for ease. Going with the duck theme, you can’t go past duck-fat chips and below is how we do them at Giraffe.

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 ...

steam or blanch the whole duck in boiling water before roasting to help crisp up the skin. Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted ...