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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.