Though chicken is the usual poultry choice for grilling, duck breast is another option when you are looking for something different. Let the coals burn to a medium-hot temperature to minimize ...

Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the ...

Tara Hebert took her father’s advice and used a marinade from her grandfather’s deer recipe on duck. When it was all put together, she called it Hawaiian Duck on a Stick. The recipe garnered the ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it. This dish is packed full of flavour: the duck is marinated, deep-fried to a rich mahogany then ...

While turkey will most likely be on the menu for most American’s this Thanksgiving, I’m not sure I can do the big bird so close to Christmas. Duck is a wonderful alternative, one which I would argue ...

1. For the marinade, combine the raspberry jam, thyme leaves, rosemary leaves, paprika, a squeeze lemon juice and crushed garlic in a small bowl. Stir to combine. 2. Place the duck breasts in a ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...