I wrote a story about Ah Sang Teochew Restaurant, a business that has been selling braised duck in the Taman Cheras (Yulek) ...

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

Cut each duck into 4 pieces. Reserve necks, backbones, etc., for stock. Trim the extra skin from breasts, legs, and inside duck; cut into 1" pieces for cracklings. Place reserved bones, etc., in one ...

Wilkins also recommends pairing duck legs with strong flavors, like those common for carnitas seasoning (cumin, coriander, garlic, oregano, plus salt and pepper). Braised duck legs lend well to tacos, ...

James Beard Award-winning chef Marco Canora of Hearth in New York City calls for duck confit in his recipe for pasta with braised duck. Ken Hom is and authority on Chinese stir-frying — he's ...

Rarely have I seen a braised duck like this where the meat is tender and not gamey. It’s all thanks to the use of freshly slaughtered water ducks. It just needs their own-made soy sauce that ...

After all, what else could possibly motivate me to get out of bed before dawn? Seng Heng Braised Duck Noodles, apparently. Said to be one of the best stalls for braised duck, it’s also incredibly ...

SINGAPORE – It is with a heavy heart that the owner of South Buona Vista Braised Duck, Mr Ang Chiap Teck, has decided to close his eatery. Its last day of operations is Feb 7. The 64-year-old ...

He Ji Braised Duck has always easily been the most popular stall in the market; it always stood out because of the line that snaked between the tables for its duck rice and kway chap. Duck rice isn’t ...