Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

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 ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Perfect recipe for a special occasion or an elevated weeknight dinner Ingredients 1 whole duck 4 tablespoons duck salt (store bought) 2 leeks, chopped 1 red onion, chopped 2 tbsp fresh ginger ...

After the skin is crispy, carefully flip the duck breast using tongs and cook the other side for 2 to 3 minutes for a medium-rare finish. If you prefer it more well-done, you can cook it for an ...

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

No, he’s not a marriage counselor but he did teach me how to cook ducks. For all of my life, I’ve dutifully eaten the ducks and geese that I’ve shot since I shot them but hated every ...

This recipe takes a little time to make because the broth needs to simmer to extract the flavour from the bones, but the work is not difficult. You need only the duck carcass (minus the tail ...