For Chinese-style crispy duck, steam or blanch the whole duck in boiling water before roasting to help crisp up the skin. Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted ...

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It will keep for weeks if properly covered in the fat. The duck legs can then be extracted, the fat scraped off, and grilled to crisp perfection. Salt cure the duck legs overnight in the fridge ...

Tomorrow will signal the beginning of the Lunar New Year, which this year is the 'Year of the Snake'. The Chinese community ...

Tea smoking is common in Chinese cuisines ... Put a rack with low legs in the wok then place the duck breasts skin side up on the rack. Cover the wok with the lid. Place the wok over a high ...

Or sign-in if you have an account. Our cookbook of the week is The Chinese Way by author and surgery resident Betty Liu. Jump to the recipes: pan-seared duck breasts with scallion-crisped rice ...

Put the salted duck leg on top and steam until the rice is cooked. While the rice is soaking, prepare the other ingredients. Rinse the mushrooms and shrimp, then put them in a bowl and add just ...