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

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

* 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 ...

It is hailed for its use in dishes such as Chinese Peking duck, French duck confit, Trinidad curry duck and Peruvian arroz ...