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...

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...

Roasted Duck with Mulled Wine Glaze and Poached Pears

This recipe embraces so many things that I love about the holiday season. It has become a favorite of mine. The idea began by poaching pears in mulled wine for a dessert, but when I reduced it down to a sweet glaze I knew that it belonged on the main course: roasted duck. The mulled wine glaze is brushed across a plucked mallard while roasting in the oven. The sugars caramelize while duck fat drips down to the bed of red onions resting beneath it...