Duck breast - this cut is rich and flavorful, ideal for searing to achieve a crispy skin. Baguette, sliced and toasted - provides a crunchy base for the crostini, complementing the tender duck.

Make Betty Liu's pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley and fried farro with lap cheong and cabbage You can save this article by registering for ...

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 ...

The pan-fried duck breast recipe is an easy take on the classic, made in minutes and completely delicious. Serve with some wintery greens like kale or spinach, and perhaps a few crunchy roast ...

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 ...

This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. For the tamarind curry sauce, heat 2 tablespoons of oil ...