Keep the holiday food coming or just mix up your regular routine with this delicious duck breast recipe. The sweet orange cranberry glaze looks and smells like Christmas with spice hints of cinnamon and a little bit of heat from red pepper flakes. It all sits on a creamy cloud of Yukon Gold and sweet potato mash.
Be not afraid… of cooking duck! The secret is to be sure you render the fat from under the skin. The trick? Score the skin and start the duck, skin side down, in a cold pan —
Read more on the Block Island Times website