This duck breast bruschetta recipe is an elegant appetizer that is perfect for any occasion. This dish combines pan-fried ...

Usually its made with soya but the one used in this recipe is made with wheat protien ... Once marinated, in a pan, stir fry the duck till golden brown and serve with some stir-fried asparagus.

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.

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 ...

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.

This dish is a great excuse to ask your friendly butcher to mince some of their bacon trimmings with a bit of fatty pork belly. If that’s not an option, you can buy a ham, gammon or bacon joint ...

It's even better if you use lard or rendered duck or chicken fat, rather than oil. If you need to limit calories, eat a smaller amount of the fried rice, rather than scrimp on the fat. For any ...

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...