How To Cook The Perfect Duck Breast

My husband and I were waterfowl hunting fools when we lived in the frigid state of North Dakota. I cooked ducks and geese on a regular basis for years and this experience taught me quite a bit about cooking with these special birds. I know that a perfectly cooked duck breast should have crispy, savory skin—a reward so good that it makes the tedious job of plucking worthwhile. Developing that crust and getting a juicy, medium-rare center is easy...

Duck Reuben Sandwich

I like to follow the mantra "set it and forget it" with this recipe. We're all busy, right? And the two most important steps to making these delicious sandwiches involve waiting. Pop the duck breasts in the brine, tuck them in the back of the fridge, and remove the meat in a few days, then toss them in the crockpot. All you have to do after that is assemble the sandwiches. I like to use pre-made pickling spice mix—it's a perfect canvas for...

Duck with Blackberry Sauce

The sauce that accompanies this seared duck breast is straight out of a 5-star restaurant. It tastes so good that you’ll have a hard time believing how simple it is to make. With only a handful of ingredients, you can create this delicious reduction of red wine and blackberries that goes great with any red meat. For this recipe, I always use homemade stock when available. Using high-quality bone broth that is full of gelatin will take this sauce...