Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

Tea smoking, a cooking technique used in China, bears no resemblance to smoking meats and fish in the Western world. For one thing, no wood chips are used; for another, the result is a very subtle ...

The latest addition to the authentic Chinese restaurants around the University at Buffalo’s North Campus was House of Gourmet. Located at 2865 Sheridan Drive, Tonawanda, just west of Niagara Falls ...

Don’t miss the tea-smoked duck and wok-fired Dungeness crab with rice cakes at Harry and Alice Zhou’s humble restaurant. Duck and xiaolongbao at Shanghai Kitchen in Greenwood Village. Photo by ...

Amanda Freitag, known for her role as a judge on Chopped, joins Ming in his loft for some home cooked favorites. Amanda will be cooking Duck Breast with Pine Nut Relish, followed by Ming who does a ...

Medium rare tea smoked duck with a simple sake marinade ...

Rinse and dry the duck very well. Combine the star anise, chilies and cinnamon stick in a blender. Process it into a powder and remove it form the blender. Combine the powder with the salt and toast ...