I was intimidated when I first started cooking with duck, but this recipe is super simple, delicious, and brings a perfect crispy skin, without experience. Don’t want all the extras in a recipe ...

This recipe pairs perfectly with a Bourbon-Cherry Soda Cocktail. Cucumber Salad Dressing Cucumber Salad: Chili Sauce The post ...

The ultimate crispy duck! It takes time ... To make this in advance, follow the recipe up to step 5, then either freeze the duck if preparing a long way in advance or keep it in the fridge ...

Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve ... be easier to carve and tender to eat. Recipe courtesy of Fresh & Easy: What to Cook ...

For Chinese-style crispy duck, steam or blanch the whole duck in boiling water before roasting to help crisp up the skin. Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted ...

Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful not to reach the flesh. 3. Rub duck breast with pepper, salt and few sage leaves on ...

Perfect recipe for a special occasion ... Cut half of the duck and fry it at 180°C to make the skin crispy until the colour becomes dark red. Cut the duck and prepare the lemongrass sauce.

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

When finished, the duck should be crispy and the fat should be mostly rendered. Cut the duck into pieces and serve with chilled sesame noodles.

Discard the thyme sprigs. Stir the shallots and carrots into the beans, then stir in the duck and radicchio. Garnish with thyme leaves and serve topped with the crispy skin. Make Ahead ...