Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

Stuffed, roasted duck breasts served with a port reduction have the magical ability to elevate any occasion. This elegant ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. In this image taken on Sept. 10, 2012, a recipe for Duck Breasts a l'Orange is shown in Concord, N.H. (AP Photo/Matthew Mead) ...

Contributor Stephanie Burt has shelves of community cookbooks, those spiral-bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

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 ...

Makes 4 servings. Recipe is by Teresa B. Day. 4 duck breasts 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon ginger 1 orange’s zest 2 teaspoons coconut oil ½ cup honey ½ cup cane syrup 1. Heat ...