I bought a small wild duck and I don't know how to cook it. I read that duck meat may be tough and hard to keep the meat tender after cooking. How do I avoid th
I made a roast duck for Thanksgiving. It came out well. I'm looking to improve it. The recipe calls to pierce the skin all over, and submerge in simmering wat
I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this? Seeing as it's bon
Came home from offshore an still have duck eggs in fridge there dated 28 march 2018 is it ok to eat them now?
I used to cook my meat (beef, duck) at 58°C, but I never cooked foie gras of myself. Is it possible to use this cooking method for this? I am wondering thi
I scored skin, started in cold, cast-iron pan, but as skin and breast contracted the major center of breast seemed to rise a tad from griddle and would not brow
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is c
I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to t
I have goose and ducks leg and like to prepare them together in the oven. I checked these two recipes one and two and they seemed to be quite fitting. Now my qu