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Pan-roasted duck breast with arugula, orange salad

In the past, duck was considered too expensive and hard to get, but now it’s becoming more mainstream. Here, chef Franklin Becker, of acclaimed New York City restaurant Abe & Arthur’s, shares a recipe for a delicious duck dish.
/ Source: TODAY recipes

In the past, duck was considered too expensive and hard to get, but now it’s becoming more mainstream. Here, chef Franklin Becker, of acclaimed New York City restaurant Abe & Arthur’s, shares a recipe for a delicious duck dish.