Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped ...

Roasting a duck for a family dinner is quite an achievement, especially when it comes to fillets. They contain less fat, so ...

It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up ... turn off the flame and let the meat cook in the residual heat of the pan.

He tastes a tender turnip. His hand, clutching a small plastic spoon, hovers above the duck-breast meat, sliced thin and fanned out on the plate. Instead of taking a bite, he directs my attention ...

Raymond Blanc, in his fussy, mannered French way, insists that if you roast a whole duck for much more than an hour the breast meat will be completely overcooked. This insistence is predicated on ...

Turn the duck breast over and transfer the pan into the ... discard the cloves and slice the meat thinly. For the coriander and mango couscous, heat the olive oil in a saucepan, add the couscous ...