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.

Dress hot carrots with half the honey-butter. Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise into ½-inch slices and distribute among plates. Arrange ...

To prepare the confit duck legs, first remove any feathers ... After marinating, cover the legs with clarified butter (6). Cover the baking dish with parchment paper (7) and wrap it with foil ...