This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped in a lightly sweet orange sauce. I was intimidated when I first ...

For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using ...

Perfect for a Friday night treat. Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond ...

Take the duck breasts from the fridge and dry them with ... After five minutes, flip the breasts over, turn off the flame and let the meat cook in the residual heat of the pan.

why not consider some beautiful peking duck breast or confit duck legs – in the interests of meat multiculturalism and diversity, of course. Not to mention a bit of fun.” Creative shop Skaro ...

Tomorrow will signal the beginning of the Lunar New Year, which this year is the 'Year of the Snake'. The Chinese community ...