3 Muscovy ducks, around 3 1/2 pounds each, or Peking ducks salt and freshly ground pepper to taste Preheat oven to 250 degrees. Remove giblets and neck from cavity of each duck, reserving necks for ...

Trim the fat off of the sides of duck leaving it attached to the breast. Score the remaining fat in a checker board design. Mix together the cloves, shallot and canola oil in a small mixing bowl.

Heat olive oil in a 12 inch saute pan over medium low heat. Place Duck Breasts skin side down in pan. Cook slowly, approximately 3-5 minutes, removing excess fat from pan as necessary. Place entire ...

In the kitchen today, we welcome Sous Chef Kevin O’Hagan from Coast Guard House making Muscovy Duck Breast. This dish is a pan seared duck breast with house made sausage and flageolet beans.