* First, roast the duck and steam it well to soften the meat * Now, in a preheated pan, pour in some refined oil till it heats up a little * Add diced onion and red and yellow capsicum. * Once the ...

1. With a sharp knife, trim any excess fat from duck legs, leaving skin intact. Season generously with salt, then sprinkle with 5-spice, rubbing the seasoning into the meat. Place the duck legs in a ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...

So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

A tasty holiday dinner that's yummy year round. What You Need: 1 duck breast 1/2 cup port 1 cup low sodium duck or chicken ...

With Valentine's Day looming, here's an elegant entree that any basic cook can execute with ease. Duck breasts with a five-ingredient sauce, requires only about 15 minutes of hands-on time. But first, ...

Want to expand your culinary horizons in 2018 without adding a belt notch? You could start by picking up a package of duck breast fillets. More stores are carrying them fresh, but you can typically ...

Amid the often-superficial volumes that populate the opportunistic world of cookbook publishing, the works of James Peterson stand out. Be his topic sauces, soups or “The Essentials of Cooking,” he ...