Cut the duck breasts into strips. Season with salt, pepper and red pepper flakes (if desired), then dredge in flour. In a large skillet, heat enough oil or butter to coat. Add duck and 1 teaspoon of ...

This past weekend the sounds of shotguns could be heard all over the state. Duck and goose season has opened. The following recipe is a good one that uses several seasonings. The best thing about this ...

Place the skinned duck halves in a crockpot. In a saucepan, sauté the minced onion in the butter. Add the orange juice, dry mustard, salt and currant jelly. Cook and stir until the jelly is melted.

Paula Wolfert transports us to the South of France with this tender, crispy-skinned duck in a tomato–white wine pan sauce. Puala Wolfert is a food and beverage writer and the author of 10 highly ...

Note: Ten years after this recipe took top prize at the Gilroy Garlic Festival cook-off, it’s still one of cook-off judge Evelyn Miliate’s favorites. Marinated duck breast: 7 ounces skinless, boneless ...

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

Here is a meat pie to warm and satisfy you, now that winter has come and even snow flurries are upon us. Loosely inspired by Moroccan basteeya, this pot pie marries a rich and savory meaty filling ...