tender juicy meat – pan seared to perfection in minutes and topped in a lightly sweet orange sauce. I was intimidated when I first started cooking with duck, but this recipe is super simple ...

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 ...

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 ...

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 ...