Why You Shouldn't Be Afraid to Make Duck
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.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.