This pan-seared duck breast with berry apple compote is a dish that embodies elegance and romance. The tender, flavorful duck pairs beautifully with the sweet-tart compote made from apples, cherries, ...

Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small bowl ... base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves ...

Switch it up by cooking duck, an excellent alternative that's packed ... For the relish, get an ear of corn, a small red onion (finely chopped), sunflower oil, sherry vinegar, honey, chopped ...

Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ... it takes about 10 minutes to cook the dish. Don't use canned bamboo shoots ...

Duck fat freezes well and lasts many months. A good tip is to freeze small quantities in small blocks or ice-cube trays for ease of use. FAQs about BBC Food ...

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 ...

Not all of us have a local Asian supermarket or Chinese restaurant where you have the convenience of buying your duck already cooked for a peking duck feast but it is incredibly easy to cook the ...

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 ...

Take out the giblets from the duck and place them in a separate tray with chopped leek, carrot, celery and parsley stalks. Place this in the bottom of the oven and cook for 30 minutes. Place into ...

“Even in a small way, I wish to hand down the memories of the real thing.” A key to cooking good jibuni is to ensure that the duck becomes tender. After generously dusting the slices with ...