GETTING READY 1) Brush the breasts of the duch with the oil. 2) In a small saucepan, place the apple with water to prepare sauce. 3) Cover the pan and cook the apple for... - 44.4914

GETTING READY 1. Add duck giblets to saucepan, cover with water, bring to boil. Lower the heat and allow to simmer for 20 minutes for giblets to turn tender. Keep aside ½ cup drained liquid. 2. Keep aside the minced giblet and meat separated from... - 45.6828

1. Heat half the oil in a frying pan. Add the onions and turmeric, and cook gently until soft. Transfer to a pan, add the walnuts and stock, then season with salt and pepper. Stir, then bring to the boil and simmer the mixture, uncovered, for 20 minutes. 2.... - 37.2661

MAKING 1 Peel the onions and slice them as thinly as possible (a food processor fitted with a 2mm slicing blade does this well). 2 In a heavy saucepan,heat fat or oil over medium heat.Add onions and cook stirring frequently, until they begin to wilt. Adjust... - 38.9465

Preheat the oven to 350°F (180°C). In a frying pan, melt the butter and saute the onions until golden. Add the honey and blueberry puree. Reduce until it becomes jam-like, keep warm. In another ovenproof skillet, heat the butter and cook the duck breasts,... - 44.2605

Preheat the oven to 350°F (180°C). In a saucepan, cover the garlic cloves with cold water. Bring to a boil, remove from the stove and let cool. Peel the garlic and place it in a pan with the potatoes and milk. Cook over medium heat for 30 minutes. Mash the... - 43.068

GETTING READY 1) Preheat the oven to 190C/170C fan/gas. 2) Nicely boil the potatoes for 5 minutes, then drain well. 3) Butter the 4 x 200ml ramekins. MAKING 4) Combine the creams, nutmeg, garlic and seasoning with 1/2 cheese. Arrange the potatoes in the... - 44.2146

Potatoes Prepare mashed potatoes with cream, butter, salt and pepper. Soak the spicy bread in milk until soft. Mingle with the mashed potatoes. Keep hot. Mushrooms 'aumoniere' or mushrooms in a purse Clean the mushrooms, saute with some butter, salt, pepper,... - 43.9726

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 pan, heat the oil and melt the butter. Cook the duck breasts for 3 to 4 minutes on each side, over medium heat, until golden; season. Remove the duck breasts from the pan and keep warm. Add the shallots, apricots and cranberries; let color... - 41.9796

Season duck with salt and pepper. Melt 1 tablespoon butter in heavy skillet over medium heat. Add duck and brown well on all sides, about 3 minutes per side. Transfer to heated platter; set aside and keep warm. Melt 1 tablespoon butter in same skillet. Add... - 40.9291

GETTING READY 1) Halve the duck breasts lengthwise. Trim off the excess fat and skin from around the meat. Score the skin 3 times on the diagonal and sprinkle evenly with the salt and pepper. MAKING 2) In a large non- stick skillet, saute the 3 breast pieces... - 42.0909

ONION AND CRANBERRY CONFIT In a pan, heat the butter and saute the onions. Add the cranberries, apple juice, maple syrup, apple jelly and raspberry vinegar. Let simmer over medium heat for approximately 12 to 15 minutes; keep warm. PORTO SAUCE In a small pan,... - 45.9225

In a small pan, bring the cranberries, orange juice, honey and honey wine to a boil. Continue cooking for 3 to 4 minutes. Keep 1/4 cup (50 ml) of cranberries for garnish and reduce the rest to a puree in a food processor. Preheat the oven to 350°F... - 46.8796

GETTING READY 1. Rub seasonings over the scored duck breasts. MAKING 2. In a large non-stick skillet, heat the corn oil over a medium flame. 3. When hot, arrange the duck breasts, skin-side down and brown for 5 to 8 minutes. Turn and cook on the other side... - 45.3954

1. Drop the beans into a pan of boiling water. Add the carrots and red pepper and cook for 1 min. Add the mangetout for 1 min. Drain, rinse under cold water, then pat dry. 2. Heat a dry frying pan until quite hot. Add the duck breasts, skin-side down, reduce... - 35.1851

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 the chutney, toss ingredients together and let stand for at least an hour before serving, but preferably overnight. If you prefer, in a saucepan, briefly saute onion and ginger in peanut oil. Add remaining ingredients and stir. When plums are just heated... - 39.4346

Cut the beetroot into thin slices. Melt the butter with the sugar and vinegar in a pan. When the sugar has dissolved, add the beetroot and toss to coat. Season, then cover with a crumpled piece of greaseproof paper. Simmer gently over a low heat for 45... - 40.9833

MAKING 1. To prepare the sauce, in a large heavy bottomed sauce pan, combine the wine, stock, shallots or onion, fennel seed, juniper berries, peppercorns, thyme and bay leaf. 2. Place the pan over medium heat and allow the liquid to simmer for 20-25 minutes... - 46.6123

MAKING 1. Use a large, heavy-bottomed skillet, 2. Heat oil, over medium heat. 3. Sear the duck breast in hot pan, allowing it to brown for 5 minutes. 4. Turn, season with salt and continue cooking for another 3 minutes. 5. Remove the breasts from the skillet... - 46.6664

Slash through the fat of the skin side of the duck breasts, making a lattice pattern. Rub in on both sides 2 capfuls of Poire William, the ground cumin and garlic, and leave to marinate at room temperature for at least an hour. Heat a non-stick pan and toss... - 45.7334

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

Gourmet Duck (Wild Duck) is an irresistible side dish that you simply can't resist. Try this duck dish; I am sure you will have a huge fan following for this one! - 40.7787

GETTING READY 1) When purchasing the duck, ask the seller for the neck and giblets. 2) Wipe the duck clean from the inside and outside with a clean damp cloth. 3) Peel the orange and cut it into quarters. 4) Preheat oven to temperature of 400... - 45.6089

1. Preheat the oven to 475°F. Rinse the duck and pat it dry. Reserve the giblets; discard the liver. Season the cavity with 1 teaspoon of the rosemary, 1/4 teaspoon each of the salt and pepper, and the 2 strips of orange zest. Using a skewer, prick the skin... - 33.5388

1. Preheat the oven to 220C/200C fan/ gas 7. Prepare the duck by wiping it as dry as possible with kitchen paper. Then, using a small skewer, prick the fatty bits of the skin, particularly between the legs and the breast. Now either place it on the roasting... - 31.1907

GETTING READY 1. Preheat oven to 425°F. 2. Clean duck and discard giblets. MAKING 3. Rub salt and pepper in the cavity. 4. Tie the opening. 5. Scald with boiling water to drain out fat during cooking. 6. With a knife make small slits in thigh, back, and... - 44.5417

Sauce Marinate the morello cherries in balsamic vinegar. Simmer the peach liquor, blackcurrent liquor and honey and reduce by half to a syrup. Add the morello cherries. Duck Skin the duck breasts and season with salt and pepper. Roll each piece in a strip of... - 39.7745

Discard skin, bone and tendon from duck breasts, legs and thighs (reserve remaining duck and livers for another use). Cut boned breasts into narrow strips and set aside. Put leg and thigh meat through fine blade of grinder twice, or mince in... - 42.2538

MAKING 1.Take the orange, peel it and cut the zest in thin strips. 2.Now, halve the orange and squeeze out juice. 3.Add in cornstarch into juice, followed by orange zest, additional orange juice, sherry, wine vinegar and sugar. 4.Heat uncovered at 100% for... - 47.3755

Remove duckling neck and giblets. Reserve liver for other uses, if desired; set aside neck and remaining giblets for use in sauce. Discard lumps of fat. Rinse duckling inside and out and pat dry. With a fork, prick skin all over at 1-inch intervals. Place... - 39.0265

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 Preheat oven to 400°F. MAKING 2 Remove the neck, liver, giblets, and so on from inside the duck's cavity. 3 Remove any excess fat around the opening inside thigh area. 4 Prick the duck's skin all over, about 1/8 inch deep, to... - 41.0082

Remove duck giblets; reserve for other uses if desired. Discard lumps of fat. Rinse duck inside and out; pat dry. Secure neck skin to back with a small metal skewer; bend wings. With tines of a fork, prick duck skin all over, then place duck, breast down, on... - 33.279

MAKING 1) In a wok, heat up oil over medium heat until hot. 2) Place the duckling strips in the wok. 3) Put the heat to high and stir-fry the duck strips for 4-5 minutes. 4) With a slotted spoon transfer the meat into a separate plate. Place aside. 5) In the... - 46.1986

MAKING 1) In a wide pan, mix the juice, wine, and thyme. 2) Put in the duck breasts and marinate for at least 30 minutes, or overnight in the refrigerator if the duck is frozen. 3) Upon on a hot charcoal fire or under a preheated broiler and grill, line the... - 33.0486

GETTING READY 1. Roast the ducks at 400°F for about 45 to 60 minutes. Once done, keep them aside to cool. MAKING 2. Take a pan and sauté the bacon, onions, duck livers, and orange rind in the butter. 3. Add some olives and brandy. Let this mixture cook for... - 45.8262

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

1. Combine first 4 ingredients. Rub rosemary mixture over duck. Cover and chill 1 hours. Rinse duck with cold water, pat dry. 2. Heat oil in a large nonstick skillet over medium-high heat. Add duck, cook for 5 minutes on each side or until done. Remove from... - 31.9929

Wash and pat the duck breast dry. Fry in the oil 10 minutes with the skin side down, turn and fry another 5 minutes. Remove the meat and season with salt and pepper. Peel and wash the celeriac; slice thinly and then cut into strips. Peel, quarter and core the... - 42.5668

GETTING READY 1) Score criss-crossed lines into the duck skin. Season with garam masala and ginger by rubbing thoroughly. Refrigerate to chill for 30 minutes. 2) Preheat oven to 200C/fan 180C/gas 6. MAKING 3) In a heavy, non-stick pan, heat oil to fry the... - 47.3929

Make 2 or 3 small cuts in each duck breast and push a slice of garlic into each cut. Rub each duck breast with a little paprika'. Heat the oil in a non-stick frying pan. Add the duck breasts and fry over a medium heat for 5-6 minutes on each side, until... - 34.8625

Cut the duck breast meat into 2" X 1/2" pieces. In a large bowl, gently combine the duck, water chestnuts and watercress. In a small bowl, stir together the mayonnaise and vinegar. Pour over the duck mixture and gently toss until coated. Cover and chill in... - 33.9687

Heat a large, ovenproof skillet, preferably cast-iron, over medium heat. Score the duck skin a few times with a very sharp knife, and season the duck breasts with salt and pepper. Add the breasts to the pan, skin side down, and cook until the fat has rendered... - 46.7463

In a skillet over medium heat, saute onion and garlic in olive oil for 5 minutes. Turn heat to low and cover, simmer 15 to 20 minutes until very soft. Add tomato paste, diced tomatoes, stock, wine, mushrooms, and duck. Cover and simmer 10 minutes. Add basil,... - 40.3379

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. Preheat the oven to 400° F. MAKING 2. Sauté the truffles for a short time with 2 tablespoons of the oil 3. Deglaze the pan with Madeira and reduce by half over medium-high heat. 4. Add 3/4 cup of the stock and reduce by half in quantity... - 45.5401

MAKING 1) In a large pan, bring at least 3 pints of water to a boil and add in a dash of oil in addition to a generous pinch of salt. 2) Add the pasta, take the pan off the heat, cover it and allow to stand for 6 minutes. 3) In the meantime, brush the duck... - 46.9284

GETTING READY 1) In a bowl, mix together the brandy, lime juice and half of honey, with half the peppercorns, and salt and pepper to taste. 2) Skin the duck breasts, and place the breasts in a shallow dish. 3) Stream the marinade the breast and allow to stand... - 42.9917

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

GETTING READY 1) Pre-heat the oven to 400°F/200°C/Gas 6. MAKING 2) Remove the peaches from can. Keep aside. 3) In a shallow dish, mix the juice with red wine, Worcestershire sauce, garlic salt, orange rind and juice. 4) Thread a skewer through the duck... - 43.7173

GETTING READY 1. Prepare a marinade using oil, wine, seasoned salt, vinegar, lemon pepper seasoning, salt, dry mustard, pepper, paprika and Worcestershire sauce. 2. In a shallow dish, keep a plastic bag and place duck breasts into it. 3. Pour the marinade... - 46.3026

Clean ducks well. Make incisions crosswise with small, sharp knife just below neck on either side of breast bone. Insert teaspoon with back up and work back and forth to loosen flesh from carcass thereby forming 2 small pockets. Rub inside of ducks with salt... - 41.5315

GETTING READY 1. Using a sharp knife make criss cross slashes on the skin side of the duck breasts. 2. Rub seasoning. 3. Arrange the pieces in a shallow bowl. 4. Combine soy sauce, honey and 2 tbsp of the raspberry vinegar and pour over the duck, turn pieces... - 47.4668

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

MAKING 1) In the roasting pan, melt 2 tablespoons of the butter 2) Place the duck on the roasting pan and roast for 35 minutes with the giblets, discarding the liver 3) Once roasted keep aside to cool 4) Carve off the breast and cut into two pieces into two... - 45.0664

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. Thinly slice the duck breasts and place in a bowl. Mix together 15ml/1 tbsp of the soy sauce with the rice wine or sherry, sesame oil and five-spice powder. Pour over the duck, cover and leave to marinate for 1-2 hours. In a separate bowl, blend together... - 35.5967

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

MAKING 1) In a small saucepan, mix the rind, ginger preserves, and juices together, then gently simmer until slightly thick. 2) Rinse the duck breasts in water, dry well and brush with the vegetable oil. 3) In a broiler pan sprayed with a non-stick coating,... - 32.5321

1. Put the duck in a shallow bowl with a tablespoon of soy sauce, the mirin, half the brown sugar and one-third of the ginger. Stir to coat and set aside to marinate at room temperature. 2. Heat 2-3 tablespoons groundnut oil in a large heavy pan over a... - 38.4276

Cut ducks in half lengthwise with poultry shears, or use a hammer to pound a heavy knife through bone. Remove backbones. Cut off wings at upper joints. On each duck half, start at edge of breast and slide a small, sharp knife parallel to the bone, cutting... - 32.8233

GETTING READY 1. Take a bowl and prepare marinade using pineapple-orange juice, vinegar, wine, liquid smoke, marinade sauce, oil, meat tenderizer, salt, thyme, pepper, bay leaves and Greek seasoning. 2. In a shallow dish, keep a plastic bag and place duck... - 47.2973

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

GETTING READY 1. Preheat the oven to 200°C/ 400°F/Gas6 2. Clean the duck well, removing the wing tips and any feather stubs, as well as the lumps of fat from inside the vent. MAKING 3. Into a pot of boiling water plunge the duck for 2-3 minutes. 4. Remove... - 40.109

GETTING READY 1. Slice onions and peel turnips. 2. With a fork prick breast of duck and then rub with salt and pepper. MAKING 3. In a pan heat oil and butter, let it to foam, then brown duck all over and keep warm. 4. Cook sliced onions to a golden brown... - 44.541

GETTING READY 1. With fork prick breast of bird all over and rub skin with salt and pepper. 2. Put an onion inside bird with a few pieces of orange and lemon zest (thin outer skin of fruit). MAKING 3. In a pan heat oil, brown duck all over for 6-8 minutes... - 45.2972

GETTING READY 1) Preheat the oven to 335F. 2) Defrost the duck completely. Sprinkle the inside and outside of the duck with salt and pepper. Place 4 sage leaves and a peeled onion inside the duck cavity. 3) Crush the other two sage leaves and rub them on the... - 41.0022

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

GETTING READY 1. Preheat the oven to 425°. To prepare the duck: 2. Under cold running water wash it quickly and pat it dry inside and out with paper towels. 3. Rub the inside of the duck with the remaining teaspoon of salt and a few grindings of black... - 44.3706

GETTING READY 1. Preheat the oven to hot, gas mark 9, 475°F, 240°C. MAKING 2. Defrost the duck if frozen, rinse well and blot dry with paper towel. 3. Near the neck of the duck, insert a meat hook. 4. In a pot pour all the honey syrup ingredients, put the... - 43.3153

GETTING READY 1. Preheat oven moderate to 350° F. 2. Cut vegetables thickly. 3. Chop the bacon roughly. MAKING 4. In a large saucepan heat fat. 5. Stir fry vegetables and bacon in it until lightly brown. 6. Mix grates orange rind, bayleaf, winter savory... - 45.6828

GETTING READY 1) Preheat oven hot to 325 degrees. MAKING 2) With a knife remove extra fat from body and neck cavities of duck. 3) Rub the inside with salt. 4) In a saucepan mix onion, celery flakes, sugar, cinnamon, aniseed, 1/3 cup soy sauce and 1 cup water... - 46.0715

GETTING STARTED 1. Preheat the oven to 400°F. MAKING 2. Dry the skin of the uncooked duck. 3. Wipe and pat it dry. 4. The essence of Peking duck is its crisp skin, which is stripped off the cooked duck and served separately. Take string and pass it under... - 45.7306

GETTING READY 1. Clean the duck cavity and wipe with paper toweling 2. Wash the duck liver and reserve. 3. Preheat the oven to 400°F (200°C or Gas No. 6) MAKING 4. Place the duck in a roasting pan and smear the surface with butter. 5. Roast it in the... - 44.0907

MAKING 1. In a bowl mix 2 tablespoons oil with mustard, crushed garlic, seasoning salt, sugar, cayenne and black pepper. 2. Prick breast of duck, rub this paste all over and fix duck rotary spit or barbeque spit. 3. Put an onion and lump of butter and some... - 44.1091

GETTING READY 1. Wash the duckling and clean out giblets if using a fresh one. Pat thoroughly dry. 2. Blend the marmalade and vermouth. 3. Prick the skin all over with a fork. 4. Preheat the oven to 425 degree F. MAKING 5. In a roasting pan, place a rack.... - 35.9103

If the duck was frozen, defrost completely well ahead of time. It must be at room temperature before you cook it. Pat it dry (otherwise it will not brown well). Prick the skin with a fork to allow the lining of fat to ooze out as it melts. Mince the liver,... - 44.3568

Sprinkle inside of duck with caraway seeds; prick skin well. In a bowl, combine stuffing, vegetables, seasonings and broth; mix lightly. Spoon into duck. Place breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to... - 46.2485

Remove giblets and neck from duck and reserve; place duck in a large pan. Pour the 1/2 cup soy sauce over duck and let stand at room temperature for about 1 1/2 hours. You will need to turn the duck occasionally. Meanwhile, prepare stuffing. Cover barley with... - 39.4457

MAKING 1. In a wok or a large, deep frying pan over a moderate heat oil and stir-fry the duck for about 5 minutes, such that it changes color on all sides. 2. Sprinkle in the chilli powder, as per taste and continue stir-frying for 1 minute. 3. Add the soy... - 36.9594

GETTING READY 1) Preheat your oven to 220°C / 425°F / Gas 7. 2) Prepare the ducks by removing extra fat from the body. Put orange rind inside the cavities and season according to your taste. 3) Take a baking dish, and place the ducks as... - 46.9328

GETTING READY 1) Preheat the oven to 400 degrees 2) Season the duck’s cavity with soy sauce, salt and pepper. MAKING 3) In a roasting pan, place the duck and brush the duck with honey and vinegar mixture 4) Roast the duck for about an hour until it’s... - 48.4047

GETTING READY 1. Preheat the oven to hot 220°C, 425°F, Gas Mark 7. MAKING 2. With a fork prick the duck all over. 3. In a small bowl mix the mustard, cayenne and pepper together and rub onto the bird. 4. In a roasting tin keep the duck breast down and... - 42.6397

Rub the inside of the duck with the salt and pepper. Peel, core and slice the apples; dice the figs. Mix together the apples, figs, and curry powder with the butter and use to stuff the neck end of the duck. Sew the openings with thread, or secure with... - 38.0546

1. Heat oil in a frypan and cook duck, skin side down, over a low heat until skin is golden. Turn and cook on other side. 2. Add vinegar, black pepper to taste, cinnamon and blueberries. Cover and cook over a low heat for 15 minutes, or until duck is... - 34.9898

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

Wipe ducks with a damp cloth, pat dry, prick the skin with a fork, and sprinkle the cavities with the 1/2 tsp salt and pepper. Place ducks breast down on a rack in a shallow open roasting pan large enough to accommodate them comfortably. Roast at 350 degrees... - 45.7306

1 Lightly salt duck inside and out. Cook rice. Cut all vegetables into small dice. 2 Heat a wok. Add oil, ginger, garlic and pork. Stir-fry 4 minutes. Add mushrooms, bamboo shoots, chestnuts, shrimp, ham and almonds. Stir-fry until hot. Add soy sauce, sherry... - 38.7621

GETTING READY 1. Put 1 onion and 2 stalks celery inside the duck and rub breast with 1/2 oz butter and sprinkle with salt and pepper. MAKING 2. In a roasting pan heat 2 tablespoons oil or butter, put duck and baste well. 3. Put into oven and roast for 15... - 44.7886

GETTING READY 1. With medium slicer of food processor, slice orange. Wrap in plastic, refrigerate to be used as garnish. 2. Place rind and apricot preserves in food processor bowl, and blend into a puree. 3. Add orange juice, water, vinegar, cognac and salt... - 45.5009

Preheat oven to 450F (230C). Trim excess fat from duck in neck area and near tail. Place duck on a rack in a heavy roasting pan. If using lemongrass, remove tough outer stalks. Crush remaining portion of stalks; cut in 3-inch pieces. In a wok or a large... - 39.1779

1. Combine the marinade ingredients in a large bowl. Add the duck and set aside for 1 hour, turning occasionally. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; thinly slice the caps. Set aside. 2. Combine the... - 32.8248

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

1. Preheat oven to 400 degrees F. Assemble the mise en place trays for the sauce portion. 2. Cut off the duck legs and cut apart at the joint. Remove the meat from thighs, leaving it intact; remove the breast halves from the carcass, leaving them intact.... - 45.615

Prick duck skin all over. For marinade: Pulverize 6 marinade ingredients in blender. Rub over duck inside and out. Let duck stand at room temperature for 30 minutes to absorb marinade flavors. Steam over stock or water for 1 hour. Remove and let cool... - 43.7902

GETTNG READY 1. Preheat oven to 140C/120C fan/gas 1. MAKING 2. Using a sharp small knife, score duck breast skin, keeping the meat intact. 3. Arrange on a wire rack kept above a sink and pour 2 kettles boiling water. Use kitchen paper towels to dry them.... - 45.7306

1. Slice the duck breasts thinly across and place them in a shallow dish. Mix all the ingredients for the marinade, pour over the duck and mix well to coat thoroughly. Cover and leave in a cool place for 30 minutes. 2. Heat the oil in a preheated wok or... - 36.377

1. Score the skin of the duck breasts in lines Close together. Pat dr with kitchenpaper, then sprinkle with seasoning. Put in a frying pan, skin-side down, then gently heat until fat starts to run. increase heat, fry for 15 mins, draining off the fat as you... - 37.6039

GETTING READY 1. On a meat board and using a kitchen scissors, trim all excess skin and fat from inside and outside of the ducks. 2. Prick the ducks legs with a prick or skewer, taking care not to pierce the flesh below the layer of fat. 3. In a large stock... - 44.3731

Peel orange; scrape white membrane from peel. Cut outer portion of peel into thin strips; set aside. Quarter orange. Lightly salt cavity of duckling. Stuff loosely with orange, onion, and apple. Skewer neck skin to back; tie legs to tail and twist wings under... - 37.4321

1. Whisk the egg white until frothy, then beat in the cornflour and a little salt and pepper. Add the duck and mix well. 2. Mix the sauce ingredients together in a cup. 3. Heat 1 tablespoon of the oil in a wok, add the cashew nuts and stir-fry for 30 seconds.... - 37.3819