In her latest book, "The Improvisational Cook," Sally Schneider provides methods of pan-frying duck breasts that are pretty close to ideal, including one in which skin-on breasts sit for 1 hour under ...

In this video I treat fried rice like the star of the show by building a version around rich, confited duck legs. I cure the duck overnight with spices and citrus, cook it gently in its own fat, then ...