This pan-seared duck breast with berry apple compote is a dish that embodies elegance and romance. The tender, flavorful duck ...

After the skin is crispy, carefully flip the duck breast using tongs and cook the other side for 2 to 3 minutes for a medium-rare finish. If you prefer it more well-done, you can cook it for an ...

(Or they can be refrigerated for longer. Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums ...

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 ...

depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Meanwhile ...

Season the duck breasts well with salt and freshly ground black pepper, then fry them in a pan lightly brushed with rapeseed oil. Cook for about 4–5 minutes or until the skin is browned and some ...

Jump to the recipes: pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley, and fried farro with lap cheong and cabbage. For Betty Liu, learning to cook came ...

Gently cook without moving or flipping until fat ... Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise into ½-inch slices and distribute among plates.