Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped in a lightly sweet orange sauce. I was intimidated when I first ...

The ultimate crispy duck! It takes time ... pat dry and place the duck halves skin-side down in a large bowl or roasting tin. Mix the dry toasted spices, rock salt and Shaoxing rice wine in ...

Elegant, Effortless, and Ready in Minutes If you thought duck breast was reserved for fancy restaurants or long hours in the ...

For Chinese-style crispy duck, steam or blanch the whole duck in boiling water before roasting to help crisp up the skin. Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted ...

Scoring the skin like this will help the duck to ... Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve with more sliced red chilies if ...

Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful not to reach the flesh. 3. Rub duck breast with pepper, salt and few sage leaves on ...

Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, ...