For the ultimate wild-duck presentation, use the whole bird and leave the skin on. Here’s how. Pluck the breast, legs, thighs, and rib areas of the duck. Use a propane torch to carefully singe any ...
The presence of highly pathogenic avian influenza (HPAI) was confirmed in three commercial meat duck flocks in Indiana on ...
This classic French dish from chef Jacques Pépin features golden roast duck served with a velvety orange sauce, balancing sweet and savory flavors for a showstopping centerpiece.
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