Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper. Season the duck inside and out with salt and freshly ground black ...

The result? Tender duck with delectable skin. Read more: Tips You Need When Cooking With Ground Beef When pan-frying duck breast at home, you can simply press it with a finger to check if it's ...

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 ...

Season the duck with salt and the ground Sichuan pepper and place on a ... When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved ...

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.

For outdoor folks who fish and hunt, it’s time to check the freezer. Ground venison, elk or venison backstraps, pheasant breasts, rabbit legs, squirrel tenders, wild duck, goose, wild hog, walleye ...