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Why You Shouldn't Be Afraid to Make Duck

Maggie Borden

October 04, 2017


When it comes to cooking poultry, there's an unfair bias. We tackle chicken dishes nightly, take on Thanksgiving turkey without a second glance, yet when it comes to duck, as Taste America All-Star Marc Murphy says, “a lot of people tell me that they’re too intimidated and only order it at restaurants.” But there’s nothing to fear about facing this fine-feathered fowl, as evidenced in this recipe for pan-seared duck breast from the JBF Award–winning chef, who will be traveling to Philadelphia during our ten-city Taste America tour this fall. With just a handful of classic French ingredients and a straightforward technique, Murphy’s how-to will have you impressing your dinner guests with brasserie-level fare before you know it. And if you really feel like upping the ante, throw a little foie gras into the mix, and pat yourself on the back for besting a brand new bird. Get the recipe.

Learn all about Taste America, our ten-city culinary tour taking place from September 22 to November 11.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.