For curious home cooks, learning to break down a duck opens up a world of tasty possibilities. Here's how to tackle the task ...

depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Meanwhile ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

(Or they can be refrigerated for longer. Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums ...

With just a few chef secrets, you can pan-sear duck breast to perfection, scoring the skin and cooking it to a beautiful, ...

Season the duck breasts well with salt and freshly ground black pepper, then fry them in a pan lightly brushed with rapeseed oil. Cook for about 4–5 minutes or until the skin is browned and some ...

Score the fat on the duck breasts by cutting slits into the skin. Lay the breasts, skin side down, on the wire rack. Place ...

As you step through the front door on Dec. 25 and walk into a house full of laughter, music, hugs and holiday lights, you can ...

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...

When cooking duck you do not need to add any oil to the frying pan (i.e. heat a dry frying pan) as there will be plenty of fat/oil that renders out from the duck. Unlike chicken, duck breast ...