It involves dramatically crushing the carcass of a part-roasted duck in an ornate silver press that extracts the blood and juices, which are then used to cook the decadent "sauce au sang" (blood ...

A two dozen duck and pelican carcasses were found drifting ... we need to run a postmortem of a carcass and we will take steps to collect them at our earliest,” Dr. Jayawardena said.

Unfortunately, that duck has since died. According to the San Francisco City Animal Care and Control Department, they've received the carcass and have started looking into it. Over the last three ...

Your duck is now fully cut into pieces and ready for various cooking preparations. We recommend that you reserve the carcass, giblets, wishbone, and any additional meat trimmings for making stock.

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...

However, you can also render duck fat at home using a regular kitchen pan. Cut the skin with the layer of fat from the carcass, heat it on medium until all the fat is rendered, and the skin dries out.

For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but don't let the butcher cut it up. When you get it home, strip the meat in large pieces from the carcass.