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 sounds. If you love chicken thighs, dark meat on Thanksgiving ...

Tomorrow will signal the beginning of the Lunar New Year, which this year is the 'Year of the Snake'. The Chinese community ...

If you're in the mood for an elegant and flavorful starter, this duck carpaccio recipe is an excellent choice! With its thinly sliced duck breast drizzled with truffle oil and topped with fresh ...

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 ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

(In Peking duck recipes, for example, this is usually accomplished by plunging the bird into boiling water, but Pépin's method is less cumbersome.) The goose is chilled overnight to let the skin ...

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 ...

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 ...

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.