GETTING READY 1) Halve boneless duck breasts and dry with paper towels. If using whole ducks, take out wings close to bone and keep aside. Withdraw drumsticks. Split up breast from carcass holding knife against breastbone cut down and remove each breast... - 41.1148

Heat the oil in a heavy-based frying pan. Add the duck breasts, skin side down, and cook over a moderate heat for 5 minutes. Reduce the heat and cook for a further 10 minutes. Drain off the excess oil. Turn the duck breasts over and add the balsamic vinegar... - 33.5479

In a large self-closing plastic bag, combine the ginger, soy sauce, garlic, oil and cinnamon. Rinse the duck and pat dry with paper towels. Add to the bag. Seal the bag and marinate in the refrigerator for 24 hours, turning the bag occasionally. To prepare... - 39.2729

Put the shiitakes In a small bowl and add enough warm water to cover. Leave them to soak for about 15 minutes, until soft. Then trim off and discard their stems and cut the caps into 1/4-inch-wide slices. In a wok or large skillet, heat the oil with the... - 44.5183

1. Preheat the grill (broiler) to medium. Skin and trim the duck breasts to remove any excess fat. Score the flesh in diagonal lines and pound it with a meat mallet or a covered rolling pin until it is 1.5 cm/ 3/4 inch thick. 2. Place the duck breasts in a... - 39.3017

Lightly brush duck breast with the oil. Combine salt, pepper and 5 spice powder and pat onto duck breast to adhere. Broil on an oiled broiler pan 5-8 minutes, turning once or until medium-rare. Keep warm. In a small saucepan combine the cranberry juice, red... - 42.506

MAKING 1) In a nonstick skillet, heat vegetable oil spray and brown duck on each side for 6 minutes. 2) Diagonally slice the duck pieces after taking them off from the skillet. 3) In the same skillet, sauté mushrooms for 3 minutes and then transfer the... - 42.8381

In a nonstick saute pan, brown the skin sides of the duck breasts in the oil over moderate heat for 3 minutes. Add the chicken stock, corn syrup, star anise, chilies, garlic, lime juice, and fish sauce. Cook over moderate heat for 5 to 7 minutes or until the... - 43.0365

Cut the duck meat into 1/2" (1.5 cm) cubes. Medium dice the vegetables. Heat the oil in a Dutch oven. Add the duck and vegetables and saute until the duck has cooked through. Add the tomato, seasonings and Worcestershire. Reduce the heat and simmer for 1 1/2... - 43.8166

MAKING 1. For the marination, in a large bowl, mix together all the ingredients for the marinade and apply it liberally all over the duck; this duck needs to be refrigerator for at least eight hours, preferably overnight 2. Heat a pan to medium heat and place... - 47.1973

1. Prick the duck skin all over. If using breasts, slash the skin diagonally at intervals with a small, sharp knife. 2. Place the duck on a rack in a roasting tin and roast for 1 hour in a preheated oven at 180°C/350°F/ Gas 4. Mix 15ml/1 tbsp of the soy... - 28.9745

1. Preheat the oven to 180°C/350°F/ Gas 4. Prick the duck skin all over. Slash the breast skin diagonally at intervals with a sharp knife. 2. Place the duck on a rack in a roasting tin and roast for 1 hour. Mix 15 ml / 1 tbsp soy sauce with 30 ml / 2 tbsp... - 33.4441

1. Pierce duck skin all over with a fork; season duck with salt and pepper. Melt 1 teaspoon of the butter in a large cast-iron or heavy skiilet over medium heat. Add duck, skin side down, and cook until skin is dark and crisp, 8 to 10 minutes. Turn and cook... - 37.1763

GETTING READY 1. Preheat the oven at 200°C (400°F) mark 6. MAKING 2. In a large, preferably non-stick, saute pan put two or three of the duck breasts, skin-side down, with the cinnamon sticks. 3. Fry until well browned, turning once without the need to... - 45.1862

GETTING READY 1. Start by preheating the oven to 400° F MAKING 2. In a small ovenproof baking dish, place the onions and cover and bake for about 60 minutes until it turns tender, then let it cool to room temperature and then peel it, make sure that the... - 43.9204

1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add duck; seal. Marinate in refrigerator 30 minutes, turning occasionally. 2. Heat apricot preserves in a small saucepan over low heat until melted, stirring occasionally. Add 1... - 31.6932

For this Oriental-style fondue, you will need a Mongolian hot pot or meat (metal) fondue pot, 8 small wire baskets on long handles, chopsticks and bowls. Cut the chicken, duck and pork into small cubes. Stir-fry the chicken in a little oil, then add a... - 37.1929

GETTING READY 1) Clean the turkey and place in paper towels to dry. MAKING 2) In a small bowl mix thoroughly prunes with enough warm water and soak covered for 15 minutes. 3) Halve turkey horizontally and cut into 2-inch-long, 1/4-inch-thick strips. 4) In... - 44.2842

Combine beans, water, and salt in large kettle. Let stand overnight, or boil for 2 minutes and let soak for 1 hour. Add garlic, carrots, onions, bouquet garni, and salt pork. Bring to a boil. Simmer, covered, for 1 hour, skimming surface as needed. Heat... - 45.4305

GETTING READY 1. Pre heat an oven at 200 C (400 F). 2. Make gashes on breasts using a sharp knife and season with salt. 3. Place, skin side down, on a wire rack. 4. Place wire rack over a baking tin and roast in pre heated oven for 10 minutes. 5. Turn and... - 47.3257

GETTING READY 1. Preheat the oven to 225° F 2. Cube the meat, trim away any excess fat and gristly and dry them on paper towels MAKING 3. In an ovenproof casserole, heat oil over a medium flame and brown the meat cubes in it, a few at a time; as they... - 44.1641

In a large bowl, combine red wine, 2 tsp.of the cognac, clove, bay leaf, basil, and thyme. Place duckling breast in the marinade and marinate in the refrigerator for 24 hours. In a food processor, puree elder berries, or mash them well, and set aside. Take... - 39.0248

GETTING READY 1) Keep each turkey scallop within two sheets of waxed paper. With a cleaver gently pound meat to about 1/8-inch thickness. Season with salt and pepper on both sides. 2) Trim spare fat from ham and cast aside. 3) Clean chicken livers and run... - 46.3438

GETTING READY 1. To prepare the lamb cut it along the grain into 6 long strips. MAKING 2. In a bowl mix the marinade ingredients. 3. Marinate in the marinade for at least 2 hours. 4. in a heat-proof dish or bowl, pack the lamb with the marinade and steam in... - 44.5592

Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce is a filling and tasy dish. This is a perfect dish for your oarties. You just have to try this Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce. - 43.2683