Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped ...

* 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 ...

Split and butterfly each duck-breast half. Place each one between two sheets of plastic wrap. Starting at the center, gently pound out the breast until it is about 1/4-inch thick. Keep refrigerated ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...