Duck often is sauced with fruit; humans long ago realized that the ... When the duck skin is crisp, transfer the breasts to a plate. Pour off all but 2 teaspoons of the fat from the pan (reserve ...

Duck often is sauced with fruit; humans long ago realized that the ... When the duck skin is crisp, transfer the breasts to a plate. Pour off all but 2 teaspoons of the fat from the pan (reserve ...

Cut breasts from duck; thinly slice crosswise. Arrange duck on platter. Spoon juices with prunes over and serve. Turn duck, breast side up. Cut legs from duck. Cut off wings with some breast attached.

Roasting a duck might be easier than roasting a chicken; with a generous layer of fat, the meat stays moist and flavorful. And cooked alongside grapes that grow sweeter with roasting, onions that ...