Duck breast with port and cherry wine. Sounds decadent, doesn’t it? Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of ...

While the duck roasts, combine all the glaze ingredients in a small saucepan: clementine juice, zest, 100g honey, soy sauce, balsamic vinegar, five-spice and ginger. Bring to a simmer and cook for 5–7 ...

A roundup of restaurants where the bird is the word, from the elaborate crown roast at Francie to the crunchy fried wings at Upland. By Pete Wells Hi, I’m Pete Wells, restaurant critic for the Times ...