This roasting technique is unique to duck. For the skin to turn crisp, the thick layer of fat that covers the breast needs to be rendered. That’s the reason for the slow roasting at a low temperature (300°F as opposed to 450°F for chicken). This allows the duck enough time in the oven to render the fat before the breast meat has finished cooking, producing a duck with crisp, golden skin. To offset its richness, duck is often coated with a tangy glaze. In this recipe, the classic duck à l’orange, which put French-style duck on the American map, has been updated with a glaze that combines the flavors of pomegranate, honey, and orange.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?