This recipe puts a fresh twist on the French classic Duck à l’Orange by using chicken wings instead. Sweet, tangy, and easy to make, these orange-glazed wings are perfect for weeknight dinners, ...

Rest rubbed duck in a pan, add sliced shallot, halved garlic head, and thyme. Wrap tightly in plastic and place in the refrigerator for a minimum of 24 hours and a maximum of 3 days.

Ingredients: 1 pound duck wings and backs 1 quart chicken stock 1 large onion, diced 1 rib celery, diced 1 carrot, diced Peel from 1 orange 1 tablespoon juniper berries 1 tablespoon coriander seed ...

Duck meat is more like beef than chicken, so you want to think more like you are cooking a beef steak. Aim for a final serving temperature around medium rare.

Duck was on the menu in the Sunrise Kitchen. Chef Shawn Doyle from Savory Grille in Berks County and Joey Jurgielewicz, who co-runs Joe Jurgielewicz & Son farm visited the studio to talk about how ...