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magazine cookingclub black pepper roasted duck breasts grilled plums
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Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
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Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
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Break out the Nespresso Master Origin Colombia coffee and the brandy, we’ve got a duck breast to roast. Chef Daniel Rose served this flavor-packed entrée at our Paris in New York dinner.
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Citrus segments get saucy in our play on duck à l’orange.
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You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
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At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.
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Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
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Poblano peppers and chicken are a match made in heave in this weeknight dinner recipe.
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A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.
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