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, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve with more sliced red chilies if you like. Peeling Shallots: If you find the skins won’t ...

In fact, the evolving Sugarcane menu has continued to inspire. A popular duck and waffle dish — crispy duck leg confit with a fried duck egg with maple syrup — inspired a popular London ...

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 ...

Use the reserved goose fat (rendering any solids first) for sautéing or roasting, or swap it in anywhere you would use duck fat, like in these crispy layered potatoes. Pépin takes many steps ...