Crispy Duck Breast on Celeriac Purée with Braised Duck Leg, Winter Greens and Pomegranate Peppercorn SauceFebruary 28, 2014 by Richard Peterson
Long winter nights can make people want heartier meals that fill the stomach and warm the soul. Duck is a great cold-weather dish with rich flavors and naturally moist and crisp skin that go well in a warm salad, first course, or main dish. Since there are many duck varieties, there are many ways to prepare duck.
In the United States, 95% of commercially produced ducks consumed are White Read More