I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering
I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat
I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer th
I've drained the fat from a roasted duck, placed it in a closed container, saved it in the 'fridge, not quite sure how long it will last??
I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts
I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonigh
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is
This happened a couple of years ago, but I still don't have an answer. Christmas eve. I had a duck in the oven. I tried to cook it at a slightly lower temperatu
A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to h
I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums onc
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique
Our local Korean grocery store carries duck eggs in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the
I had my first crack at making chicken stock the other day and now I would like to try duck stock. One of the posts I read when learning how to make chicken st
I have a duck (a bit more than 3 kilos) and two additional breast pieces (each around 300g). Now I am wondering how long this should stay in the oven. Rule of t
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full
Last time I made a roast, I used a recipe from BBC good food. Since I have had luck with those recipes, I decided to go for their roast duck recipe. That recip
Duck livers fried in butter are my favorite "chef's snack". I sometimes opt for roast duck for dinner so I can have my 4:00 treat. I've rece
I managed to pick up a couple of duck breasts that were on offer. I had a nice meal recently that included duck breast served on duck hash. The recipe for thi
I roasted a duck some days ago, and while eating, the meat on the carcass slowly turned a sharp red, much like an apple turns brown. I can't find any informati