This roasting technique is unique to duck. For the skin to turn crisp, the thick layer of fat that covers the breast needs to be rendered. That’s the reason for the slow roasting at a low temperature (300°F as opposed to 450°F for chicken). This allows the duck enough time in the oven to render the fat before the breast meat has finished cooking, producing a duck with crisp, golden skin. To offset its richness, duck is often coated with a tangy glaze. In this recipe, the classic duck à l’orange, which put French-style duck on the American map, has been updated with a glaze that combines the flavors of pomegranate, honey, and orange.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.