But if you serve a few side dishes, you can stretch two ducks to serve six, or even eight if your guests are moderate eaters. Chinese rose wine is somewhat of a misnomer, because it's not actually ...

allowing the glaze to cool before repeating. Hang the duck overnight (or set on a rack to allow the air to circulate) in a cool, dry place and dry completely. The skin should be hard, tight ...

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 ...

It’s a dish that feels light, fresh, and elegant. 8. Duck à l’Orange with Blackberry Glaze Duck à l’Orange has long been a symbol of French sophistication, but a blackberry glaze can bring ...

To serve: Arrange pieces of duck, skin side down, in a nonstick skillet, and cook over high heat for 1 minute. Reduce heat to med., and cook for 12-15 minutes. Place a piece of duck in the center of ...

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 ...

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...