Your duck is now fully cut into pieces and ready for various cooking preparations. We recommend that you reserve the carcass, giblets, wishbone, and any additional meat trimmings for making stock.

Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the skin to dry before ladling the ...

This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche ... then place into the hot oil to cook for about 8-10 minutes.

Cook the noodles in the same pot of boiling ... Divide the noodles and bean sprouts between four bowls. Lay the duck meat and two or three kale stalks over each portion.

When ingredients are cooked, serve in bowl. 3. Dust duck slices with flour again. Add to pot that has been heated again. When meat is cooked, serve with spinach. 4. Mix remaining flour with small ...

1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper towel. Cut the duck into slices, letting the oil from the ...

Use a meat truusing needle to wrap it up and hang the duck on the hook from the wings ... then add the sauce to the wok and cook until it is heated through. Once done, plate the sauce around ...

Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone. To serve the legs whole, pat them with kitchen paper to remove excess fat. To make duck rillettes ...