I recently made duck confit in my slow cooker. I purchased a 2 lb container of rendered duck fat for that purpose, which I'd like to save. Is it possible to re-
I'm creating a recipe, which is essentially a duck parcel. The problem I have is how to make a parcel. Filo pastry worked but is too dry. I then read Giorgio
I know I know this is supposed to be a slow thing, but how have you "cheated" and got away with it? Most recipes calls for at least 4 hours of cooking and at l
Duck is high in fat, so when roasting a whole duck you can end up with a lot of fat left with the duck inside the skin and soggier skin. How should the duck be
I am going to be smoking a duck on my grill in the next few days, and I'm finding a ton of conflicting information. I was hoping you all could help sort it out.
I've never broken down a duck before, so I found myself briefly watching this video: https://www.youtube.com/watch?v=YTJR6-HU6OY At the end, the chef mentions
I ordered a duck to roast for Thanksgiving. When I picked it up, it was much larger than I had expected. Since there will only be two of us eating, I was wonder
I have experience in my own kitchen and I can follow a recipe. I was planning on serving roasted long island duck for a Christmas party for about 8-10 people.
I am in the process of making a ballotine of foie gras. The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Saut
I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with i
I have to serve a 'carpaccio' of roasted duck breast tomorrow, but I'd like to prepare it today. I want to serve the duck breast on room temperature, after cook
In my local supermarket, they have 2 kinds of duck breast meat: something called magret and something called filet. If you'd ask me to recognize which is which
Do I need to adjust the oven temperature in a roast duck recipe if I want to put more than one duck in the oven at a time. I suspect I should keep the same te
Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat
I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as take
Should I use panang paste or red paste when making a duck curry. I have tried red.
When I go eat at Peking Duck restaurants, they always bring a delicious duck over, present it to me and friends or me and family members, then they proceed to s
How to better combine or use preserved duck eggs with strong ammonia smell with other foods? Specially if will get rid of or at least alleviate the strong ammon
I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only. M
Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting in