Duck may not be an ingredient you use every day, but this meaty and flavorful protein should definitely be on your list of ...

Gently cook without moving or flipping until ... pour it off into a heatproof container. Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare or medium ...

Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the skin to dry before ladling the ...

Cook the noodles in the same pot of boiling ... Divide the noodles and bean sprouts between four bowls. Lay the duck meat and two or three kale stalks over each portion.

Drain the cooking juices from the roasting tray and reserve in a jug. (After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Delish. Equipment and preparation: You will need a mincer for this recipe (alternatively, ask your butcher to mince the duck meat). For the duck burger, roughly remove about two-thirds of the fat ...

Perfect recipe for a special occasion or ... 3 slices of angelica and coriander. Use a meat truusing needle to wrap it up and hang the duck on the hook from the wings side. Blanch the duck with ...

Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high protien substitute for duck meat. Available at leading supermarkets. 2. Marinate the mock ...