F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming water, which releases their orange-like scent.