Add the radishes and cook until golden. Set aside and return the duck to the pan. Add the pomegranate molasses and cook to glaze. Add the pepper. Slice the duck. Scatter the leaves over a platter ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

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.

Brin's crispy, succulent duck is glazed in a classic citrus sauce, served alongside a zesty salad of orange segments and ...

Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry ...

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large ...

Duck can be made a few days ahead and kept ... Drain water; add butter, salt, pepper, and honey. Sauté for 10-12 minutes until glazed. Set aside. For the shallots: Place shallots in single layer in ...

To cook the duck and make the cracklings: In 2 large, nonstick skillets with lids, arrange 8 pieces of duck meat, skin side down, in a single layer, and sprinkle with diced skin and fat. Season with 1 ...