Delicious tender medium rare duck breast with perfect crispy fat and an easy lightly sweet red wine orange sauce.

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 ...

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 both sides. 4. Pan grill the skin side first in a ...

With just a few chef secrets, you can pan-sear duck breast to perfection, scoring the skin and cooking it to a beautiful, crispy finish. Whether you want to impress your family or spice up a date ...

There, the top dish on the menu was a “golden, crackling-skinned, seared duck breast ... Pour excess fat from pan, turn breasts, and let rest in pan off heat for 5 minutes.

Salt the duck breast, and spice it with red chilli powder, turmeric powder and salt. 2. Cook in oil, braising the meat with all the other masalas, ie cumin seeds and a ground mix of coriander seed and ...

Not every teenager can rustle up a plate of pan-seared duck breast in a red wine reduction ... Her dedication to cooking was inspired by spending time in the kitchen with her grandmother.