(2) videos
Boston University alum Kate Smith, chef-owner of Thistle & Leek in Newton, Mass., shows you how to cook roasted duck breast with spiced onion and an onion tarte tatin—a delightfully decadent dish to celebrate the holidays.
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Peter Ungar, chef and owner of Tasting Counter in Somerville, Mass., prepares a seasonal dish for the holidays using products from local farms: roasted duck breast, confited and roasted duck legs, butternut squash rings, kale, and cranberries with [...]honey.
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