2 duck breasts (about 1 1/4 to 1 1/2 pounds)
1 small yellow onion, finely chopped (about 1/2 cup)
2 tablespoons plain breadcrumbs
2 tablespoons milk
Kosher salt and freshly ground black pepper
1 1/2 teaspoons fresh thyme, chopped
1/2 teaspoon dried juniper berries, ground in a spice grinder
2 1/2 teaspoons Dijon mustard
1 teaspoon fresh thyme, chopped
1 large shallot, 1/4-inch dice (about 1/3 cup)
1 tablespoon Kirsch, optional
One 12-ounce bag frozen cherries, thawed and halved, juice reserved
1/2 cup cherry jam
Serving suggestion: spaetzle
Crispy duck skin is a terrific snack or can add crunch to a salad or other dish.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …