If you love sophisticated recipes and want to try your hand at preparing a main dish that combines technique and creativity, ...

Elegant, Effortless, and Ready in Minutes If you thought duck breast was reserved for fancy restaurants or long hours in the ...

Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare or medium, 3-5 minutes more. Let duck rest at least 5 minutes before slicing. While duck cooks ...

Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck ...

A key to cooking good jibuni is to ensure that the duck becomes tender. After generously dusting the slices with flour, follow the idea of “60 percent in the pot, 80 percent in the bowl ...

1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper towel. Cut the duck into slices, letting the oil from the ...

From field to skillet, wild venison ready for the plate. Photograph by Jack Hennessy Whether you prefer a grill, smoker, or Crockpot, if you want to learn how to cook venison, internalize this message ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Heat some onion oil in a wok over a medium flame, then add the sauce to the wok and cook until it is heated through. Once done, plate the sauce around the duck and sprinkle some chopped chives and ...

Duck in Thai Town, boozy raw-milk lattes in the Inland Empire, goat tacos worth a detour, a new pop-up bakery in Torrance, immersive entertainment dining, trouble in wine country and the Trump ...