I recently cooked a whole duck (thanks to Josh Emett's Master Match) and would love it if you could give me a nice idea of something to make using the carcass. You really only use the breasts and ...

Your duck is now fully cut into pieces and ready for various cooking preparations. We recommend that you reserve the carcass, giblets, wishbone, and any additional meat trimmings for making stock.

Between duck and dessert, the rest of the menu has to merely be fine for Le PasSage to pass muster. When the kitchen executes ...

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...

Cllr John Rudge said he hoped the boy who killed the duck with a catapult would help them restore the pond in Corfe Avenue in Warndon ...

For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but don't let the butcher cut it up. When you get it home, strip the meat in large pieces from the carcass.

However, using a regular kitchen pan, you can also render duck fat at home. Cut the skin with the layer of fat from the carcass, and heat it on medium heat until all the fat is rendered and the ...