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Give the gift of Tony Chachere's Famous Creole Cuisine and serve something a little different and delicious this holiday season! Tony's Glazed Duck is the perfect main course for your holiday feast.

Preheat oven to 350°F. In a 2-quart saucepan, combine fresh or frozen cranberries, water and sugar. Bring to a boil over high heat. Reduce heat and simmer approximately 5 minutes or until cranberries ...

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, ...

Prepare grill for indirect cooking. Cut apples and onions in half. Seed and core apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats, or freeze for other use.

Makes 4 servings. Recipe is by Teresa B. Day. 4 duck breasts 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon ginger 1 orange’s zest 2 teaspoons coconut oil ½ cup honey ½ cup cane syrup 1. Heat ...

This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

Award-winning chef Frank McClelland knows how to get his hands dirty. Some of his earliest memories are of digging potatoes on his grandfather's farm in New Hampshire. McClelland later worked at ...

. Rub the inside of duck with caraway seeds; prick skin all over with a fork. . In a large skillet, sauté vegetables in oil. Stir in broth, seasonings, and stuffing. . Loosely stuffed duck with ...

2. Add the orange juice, apple cider vinegar and duck stock off heat, then return to heat and reduce by half Over medium heat in a sauté pan, place duck breasts skin-side down and begin to slowly ...