* First, roast the duck and steam it well to soften the meat * Now, in a preheated pan, pour in some refined oil till it heats up a little * Add diced onion and red and yellow capsicum. * Once the ...

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 started ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...