Cut the duck breasts into strips. Season with salt, pepper and red pepper flakes (if desired), then dredge in flour. In a large skillet, heat enough oil or butter to coat. Add duck and 1 teaspoon of ...

This past weekend the sounds of shotguns could be heard all over the state. Duck and goose season has opened. The following recipe is a good one that uses several seasonings.

Note: Ten years after this recipe took top prize at the Gilroy Garlic Festival cook-off, it’s still one of cook-off judge Evelyn Miliate’s favorites. Marinated duck breast: 7 ounces skinless, boneless ...