Elegant, Effortless, and Ready in Minutes If you thought duck breast was reserved for fancy restaurants or long hours in the ...

A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...

Let the bird rest for a few minutes before carving. Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut. Maybe you’ve ...

When cooking duck you do not need to add any oil to the frying pan (i.e. heat a dry frying pan) as there will be plenty of fat/oil that renders out from the duck. Unlike chicken, duck breast ...

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

Use a sharp knife to score duck’s skin at ½-inch intervals ... skin-side down. Gently cook without moving or flipping until fat renders and skin turns a rich golden brown and very crisp ...

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 ...

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 ...

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 ...

If you want to roast a wild bird you will need to "lard" the duck by wrapping it in fatty bacon, and baste it frequently while cooking. Farmed duck will have a generous layer of fat beneath the ...