Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck ...

Pulled duck is a game-changer when it comes to slow ... This recipe is surprisingly simple, requiring just a bit of patience. Once the meat is cooked, it effortlessly falls apart, making it ...

This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche ... minutes on each side until nicely cooked on each side and just cooked ...

Then sprinkle the whole duck with vinegar (this will make the skin crispy when cooked). Place the onion ... the fat should separate from the meat juices. The duck fat can be poured or skimmed ...

1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper towel. Cut the duck into slices, letting the oil from the ...

A preserved duck, chicken or quail egg aged in a mix of clay, ash and salt for months until the whites turn black and the ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Chinese home cooks pressed for time often round out a meal with meats from the siu mei (roast meat) shop: anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are ...

When ingredients are cooked, serve in bowl. 3. Dust duck slices with flour again. Add to pot that has been heated again. When meat is cooked, serve with spinach. 4. Mix remaining flour with small ...