And with the right recipe and some knowledge of how to cook duck, we can assure you it's not as formidable of a protein as it ...

No apps or Bluetooth connections required. Before cooking, classic confit recipes call for curing duck legs for a day or two with salt, spices, herbs, and often aromatics. The cure deeply seasons ...

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 ...

Place the duck in a roasting tin, and prick the fleshy parts with a skewer.

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 ...

Serve the shredded duck and pancakes with the hoisin sauce, carrot, cucumber and spring onion on the side. To make this in advance, follow the recipe up to step 5, then either freeze the duck if ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper.

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.

Jump to the recipes: pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley, and fried farro with lap cheong and cabbage. For Betty Liu, learning to cook came ...