Some celebrate Independnce Day with cookouts, others celebrate with fireworks, but in Chester people come together and celebrate with DUCKS. The city hosts an a ...

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Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt.

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Duck Breasts with Port Wine-Fig Sauce, Apple Tarte Tatin; Tarte Tatin’s origin story Julia Collin-Davison makes Bridget Lancaster Duck Breasts with Port Wine-Fig Sauce.

After that, remove the duck breast from the marinade, remove the skin from the duck breast, and sear it in a pan. Cook for 8 to 10 minutes, depending on the size.

Rest rubbed duck in a pan, add sliced shallot, halved garlic head, and thyme. Wrap tightly in plastic and place in the refrigerator for a minimum of 24 hours and a maximum of 3 days.