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Combine all ingredients, except duck, in a large container. Whisk until salt and sugar have dissolved, submerge duck in brine and refrigerate for 2-4 hours. Place a medium saucepan over medium-high ...

Tart, punchy black currants are just the thing to pair with juicy, pan-roasted duck breasts. Simmered with vinegar and créme de cassis and rounded out with honey, the jammy, sweet-and-sour sauce cuts ...

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Waterfowl hunters will like this recipe from "Top Chef" competitor Stefan Richter. Heat oven to 375 degrees. Season duck breasts with a pinch each of salt and white pepper. Heat cast-iron pan over ...

Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

Wendy’s offering $100,000 for someone who really loves their menu ...

1. Fry the kale: Make sure the kale is very dry before frying. Heat the oil to 350ºF in a medium, heavy-bottom sauce pot set over medium-high heat. Add half the kale, stir with a slotted spoon and fry ...

Westchester Children's Museum anniversary highlights growth and new exhibits ...