If you love sophisticated recipes and want to try your hand at preparing a main dish that combines technique and creativity, ...

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

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 ...

Alongside the meat, your table will have classical accompaniments ... At Le PasSage, the carcass is used to make the sauce for a separate duck breast dish on the menu. That’s the end of the ...

The Houson Duck: Award-winning Teochew duck rice from my childhood For the duck meat, I was served the breast portion. Most people I know prefer the drumstick, but the breast is my favourite cut of ...