After slow-cooking, increasing the oven temperature to 220°C (428°F) and roasting the duck uncovered for 20-25 minutes ensures a crispy, golden-brown crust. Adding a final layer of dry rub ...

And with the right recipe and some knowledge of how to cook duck, we can assure you it's not as formidable of a protein as it ...

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.

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Find out why Chef Pam’s duck And Poggio Di Sotto's Brunello di Montalcino are a perfect pair at Potong In Bangkok.

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.

Remove the pressure cooker from the heat and leave to depressurise. Using a slotted spoon, carefully lift out the duck legs from the broth. Discard the skin and bones, shred the meat and set aside.

Continue cooking just until a meat thermometer inserted in center reads 165 degrees, 4-5 minutes. The duck fat will help keep the turkey burgers juicy, but don’t push it far beyond that temperature.