Score the fat on the duck breasts by cutting slits into the skin. Lay the breasts, skin side down, on the wire rack. Place the tray in the oven and bake for around 2 hours, or until the duck’s ...

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

This is a simple combo of ready-made confit duck legs and zingy, cheesy salad dressing with added crunch form caramel-coated pecans - a super tasty meal for two. Preheat the oven to 200C/400F/Gas 6.

Here's who else will be preparing Thursday's California wildfire benefit dinner at The Duck and Peach: The meal starts at 6:30 p.m. on Thurs., Jan. 16, and It's $175 per person. The Duck and Peach ...