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.

Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam ...

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