Holiday celebrations make me think of my mother’s crispy-skinned roast duck, stuffed with chestnuts and apples; a glorious mahogany Peking duck, its skin wrapped in paper-thin pancakes and the meat ...

Preheat oven to 450 degrees. Rub meat side of duck breasts with olive oil; sprinkle with salt and pepper to taste. In a heavy skillet over high heat, sear breasts skin-side down until skin browns and ...