Spiced Duck Breast with Sherry Vinegar-Pine Bud Syrup Glaze
Some people say they don’t like duck because “it’s too greasy” or “it’s tough.” The problem is that the duck they’ve eaten just wasn’t cooked right. Ducks, like other domesticated fowl, including chickens and turkeys, have both dark meat (legs & thighs) that require long, slow cooking and light meat (breasts) that is best when cooked for a much shorter time. The solution? Cut the duck up and cook the various parts in the manner that yields the best results. Braising is …