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 ...

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 ...

Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare or medium, 3-5 minutes more. Let duck rest at least 5 minutes before slicing. While duck cooks ...

We cooked the duck in an amazing place. Any food becomes more delicious thanks to the beautiful view of the mountains. This recipe is very juicy, and most importantly delicious!

Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

Buying a ready-cooked duck from a Chinese market can make for easy entertaining. It is also economical and you will get a product that is almost impossible to replicate in the home kitchen.

A key to cooking good jibuni is to ensure that the duck becomes tender. After generously dusting the slices with flour, follow the idea of “60 percent in the pot, 80 percent in the bowl ...

Though the recipe for twice-cooked duck with mandarin sauce may appear time-consuming, as the chef explains, the multi-step process actually makes the dish ideal for when you have friends over.

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 ...