This Valentine's Day appetizer is surprisingly simple to prepare. The duck cooks in a single pan, and the compote comes together in one pot, leaving you more time to focus on setting the mood.

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 ...

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 ...

A French classic with a twist - duck breast cooked in white wine with bacon and potato balls. Topped with orange zest this version of the classic Duck A L'orange is a must-try.

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 ...

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 ...

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 ...

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 ...

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 ...