For perfectly cooked duck with crispy skin, this recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow. Get Recipe: Pan-Seared Duck Breast.

Directions. Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over.

Parts of a duck and how to cook them. Duck breasts. To avoid being accused of serving flying livers, you may need to change your perspective when cooking a duck breast.

Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves you wanting more. Sweet, tart, and super delicious.

Duck breast is the looks-impressive, actually-easy-to-cook meal we all want. This recipe from chef Anita Lo makes it a fall feast with roasted kabocha squash and broccoli rabe.

I watched Jacques Pépin make his duck cassoulet, and it completely blew me away. The layers of flavor, the rustic technique, ...

There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that cooked duck breast this ...

Give a chef a cooked duck, a package of crepes, a bundle of asparagus, habanero peppers, morel mushrooms, and — plot twist — a bag of tater tots, and what do you get?

Alabama's Bryson McGlynn cooked duck a l'orange on Season 9 of "MasterChef Junior," keeping up with Gordon Ramsay as the chef showed the young contestants how to prepare the dish.