Great duck: It's in the sauce

Asian-style duck preparations fly with red and white wines
September 15, 2010|By Bill Daley

Longer nights and cooler temps will lead naturally to richer, fuller-flavored foods. Duck, in particular, seems to celebrate autumn's sensuality with its crisped skin, sweet fat and plush flesh that can go with all sorts of treatments, from simple roasting to pastry-festooned terrines......
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