1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

* First, roast the duck and steam it well to soften the meat * Now, in a preheated pan, pour in some refined oil till it heats up a little * Add diced onion and red and yellow capsicum. * Once the ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

Pat dry duck breasts with kitchen paper towels; leave to soak for a couple of hours in a solution of; juice of two lemons, their rind, some ice cubes, a quarter of a cup of salt and same amount of ...

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I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

The unconventional mix of orange juice, pureed dried chiles and the Latin American caramel dulce de leche makes a rich and spicy sauce for seared duck breasts. The recipe is from star chef Aarón ...