Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off ...

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 ...

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 ...

Here’s another adaptation and a simple version using prunes and duck breasts for ease. Going with the duck theme, you can’t go past duck-fat chips and below is how we do them at Giraffe.

Roast duck is an excellent poultry option for your holiday table and beyond. Cook it with these ingredients for the most flavorful and succulent result.

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 ...

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 ...