Add the white onion parts and continue cooking until the ginger starts to pick up some color, about 15 seconds. 5 Add the celery, carrot, bean sprouts and a generous sprinkling of salt.

Continue to cook, stirring from time to time, on a moderate heat until onions turn a glossy brown and all the liquid is absorbed (approx ½ hour). Duck: Slash the fat on the top side of the breast.

4 duck breasts; 250g blackberries; 1 inch ginger, finely chopped; 1 clove garlic, sliced; 2 spring onions, roughly chopped; 1/3tsp Chinese five spice; 1tsp balsamic vinegar; Sea salt; 250ml water; ...

2 ‘thumbs’ of ginger, peeled and finely minced. 100g roasted peanuts, roughly chopped. 15g coriander leaves. 8 spring onions, finely sliced. 10 spring roll wrappers. 1 egg, beaten, to seal the ...

Put the duck legs into a saucepan, cover them with cold water, add the salt, bring to the boil and simmer rapidly for 60 minutes. Remove from the heat and leave the meat to cool in the liquid ...

Note: Find duck confit at Boulette’s Larder at the San Francisco Ferry Building and at Whole Foods markets. ¼ cup extra virgin olive oil 4 cups peeled russet potatoes, large dice, parboiled ...

Allow the duck to sit, uncovered in the refrigerator for 24 to 48 hours. To cook the dish, place the duck skin-side-down in a cast iron or other heavy pan, over medium-low heat.

Add the ginger and spring onion to a cold or unheated pot. Sprinkle salt all over. In a separate pot, gently warm the oil on a low-medium heat, until it begins to very lightly smoke and is hot.

Note: This easy but elegant stir-fry is meant to save the cook time and let the duck shine. A 4-pound duck yields about 10 ounces of cooked flesh, so you’ll have a little extra to tuck into your ...