This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

One of the best things about food is a syndrome I call Cone Contagion: You see someone eating an ice cream and you have to have one yourself. But I never associated it with anything nourishing until a ...

Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the ...

Mahogany-skinned roasted ducks hanging in windows are a ubiquitous sight in the International District. You can take one home for a mere $12 to enjoy just as it is. Or, you can consider roasted duck a ...

Confit is a preserving method from France. Firstly the duck is salted then cooked slowly in its own fat. Traditionally its left in this fat and the meat is preserved and will last several months.

Preheat the oven to 200°C/400°F/gas mark 6. Mix the vinegar and membrillo in a cup or bowl, breaking down the membrillo with a spoon. It doesn’t have to be perfectly mixed in. Season and whisk in the ...

Duck may have a special place in poultry cuisine, but don’t let its stylish image be an obstacle. Duck can be easy to cook at home, is great on the grill, and can be the main ingredient in lean but ...

Clean Asian flavours cut through the fattiness of the duck. A platter made for sharing. Roast the duck, lightly oiled and seasoned; rub with kecap manis and place in a 180 degree oven for approx 50-60 ...

Not that long ago, we made this tasty little salad as a special for the restaurant. It was such a hit, that we decided to put it permanently on the menu. The combination of flavours from the meaty ...

1. Preheat an oven to 180C. 2. Rub the five spice over the duck legs and season with salt and pepper. Heat 1 Tbsp of oil in a frying pan and sear the legs on both side until nice and golden. Place in ...

Make the dressing by whisking everything together and adding black pepper. The plum paste won't completely blend in; there will still be pale pink pieces. Taste for a balance of sweet and tart. Halve, ...