If you love sophisticated recipes and want to try your hand at preparing a main dish that combines technique and creativity, ...

Split and butterfly each duck-breast half. Place each one between ... In a large sauté pan over high heat, add 1 tablespoon butter and 2 tablespoons canola oil until the butter starts to sizzle ...

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).