This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

Our cookbook of the week is The Chinese Way by author and surgery resident Betty Liu. Jump to the recipes: pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley ...

Duck breast pairs perfectly with the sweet ... Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until ...

Use a sharp knife to score duck’s skin at ½-inch intervals ... Set a large, heavy skillet over medium-low heat and lay in breasts, skin-side down. Gently cook without moving or flipping ...

Score the duck breast ... then cut the other way to form diamond shapes in the skin. Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about ...