This tandoor-roasted duck is unbelievably juicy and packed with deep, smoky flavors! Try it once, and you’ll never cook duck ...

Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the skin to dry before ladling the ...

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 ...

In this recipe for Instant Pot duck a l'orange, the magic of the multi-cooker yields incredibly moist, fall-off-the-bone duck in a sweet and tangy orange sauce. Though classic French cuisine often ...

Gently cook without moving or flipping until fat renders ... pour it off into a heatproof container. Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare ...

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 ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Red Stix Street Food's chef Uno Immanivong shows viewers how to make duck fat fried rice. The restaurant is participating in ...

Cook the noodles in the same pot of boiling water ... Divide the noodles and bean sprouts between four bowls. Lay the duck meat and two or three kale stalks over each portion.

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...