* First, roast the duck and steam it well to soften the meat * Now, in a preheated pan, pour in some refined oil till it heats up a little * Add diced onion and red and yellow capsicum. * Once the ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Pat dry duck breasts with kitchen paper towels. Season slightly with salt and pepper. With the pointed tip of a sharp knife; score diagonal lines over breast skin. Score another set of lines along the ...

2 whole ducks or 4 breast and 4 leg portions* Zest of 2 oranges Zest of 2 lemons 1-2 cups duck fat Salt and pepper Place duck legs in a baking dish large enough to hold them snuggly. Season with salt ...

With the autumn season upon us, my restaurant Elvie's is serving a fall-inspired play on duck a l'orange, which is a pan-seared duck breast with sunflower-seed romesco, fennel, pancetta vinaigrette ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

Pat dry duck breasts with kitchen paper towels; leave to soak for a couple of hours in a solution of; juice of two lemons, their rind, some ice cubes, a quarter of a cup of salt and same amount of ...

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...