The Dutch love their game meat. Hunting is permitted in the Netherlands, but a hunting examination is obligatory in order to obtain a hunting licence. The season for mallard (duck) runs from August to ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

. Rub the inside of duck with caraway seeds; prick skin all over with a fork. . In a large skillet, sauté vegetables in oil. Stir in broth, seasonings, and stuffing. . Loosely stuffed duck with ...

Preheat oven to 350°F. In a 2-quart saucepan, combine fresh or frozen cranberries, water and sugar. Bring to a boil over high heat. Reduce heat and simmer approximately 5 minutes or until cranberries ...

In a medium saucepan on medium heat, combine cider, vinegar, honey and cinnamon. Reduce heat and simmer, reducing the liquid by 2/3. Set the glaze aside. Season the breasts flesh side only with salt ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Turkey had always been the main event at my Christmas table: a huge, glistening, golden monument to the ...

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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 ...

Trim the fat off of the sides of duck leaving it attached to the breast. Score the remaining fat in a checker board design. Mix together the cloves, shallot and canola oil in a small mixing bowl.

This dish showcases duck’s rich, succulent flavour, enhanced by a fragrant blend of warming spices that elevate its natural taste. The vibrant cherry and red wine glaze adds a sweet yet tangy ...

Bring a pot of salted water to the boil. Trim duck breasts of any overhanging fat. Use a sharp knife to score skin at 1cm intervals. Pat dry with paper towels and season with salt. Heat a dry fry-pan ...