This past weekend the sounds of shotguns could be heard all over the state. Duck and goose season has opened. The following recipe is a good one that uses several seasonings. The best thing about this ...

Cut the duck breasts into strips. Season with salt, pepper and red pepper flakes (if desired), then dredge in flour. In a large skillet, heat enough oil or butter to coat. Add duck and 1 teaspoon of ...

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

Note: Ten years after this recipe took top prize at the Gilroy Garlic Festival cook-off, it’s still one of cook-off judge Evelyn Miliate’s favorites. Marinated duck breast: 7 ounces skinless, boneless ...

We learned how to cook this at a street food stall in Hong Kong, using the traditional clay pot. It’s fine to use an ordinary casserole dish or a sauté pan with a lid – the food will still taste great ...