When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

Chef's note: Since a whole duck only serves four people, I usually roast two at a time and double this recipe. Duck is great for family gatherings. Any leftovers are great on a biscuit the next ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

Dan SalvesenExcutive Chef, Oak Street Bistro{}{}Duck 2-Ways{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} Servings{} 4 ...

Ingredients: 1 kgm duck breasts (boneless) 1 medium onion (halved, thinly sliced) 1 tsp minced garlic. 2 chicken bouillon ...

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...