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

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 ...

Than roll the dough to approx. 20 * 10 inches long. After the last fold – the pastry needs to rest for at least an hour. this is now ready to be used in any recipe. Once the water is boiling, add the ...

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 ...

Split and butterfly each duck-breast half. Place each one between two sheets of plastic wrap. Starting at the center, gently pound out the breast until it is about 1/4-inch thick. Keep ...

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 ...

This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. For the tamarind curry sauce, heat 2 tablespoons of oil ...

Chinese home cooks pressed for time often round out a meal with meats from the siu mei (roast meat) shop: anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are ...

Despite what the name suggests, Bombay Duck is actually a kind of fish native to the waters between Mumbai and Kutch. And yes, you can pickle that too.

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 ...