Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

Cut each duck into 4 pieces. Reserve necks, backbones, etc., for stock. Trim the extra skin from breasts, legs, and inside duck; cut into 1" pieces for cracklings. Place reserved bones, etc., in one ...

Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in.

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 duck into it and cover with silver foil and braise ...

While roast duck varieties often emphasize the crisp exterior, the Teochew braised recipe maximizes the flavor and a softer ...

My dad used to bring my brother and me there for dinner, and we always ordered the same dish – Teochew braised duck rice. I’d been thinking back and wondering if, after all this time, anything had ...

De-bone and add bones to stock. Remove cracklings with slotted spoon and toss with remaining salt and pepper. Serve cracklings on the side. Strain fat over duck pieces. Duck can be done a few days ...