Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

Duck a l'orange, or canard a l'orange, is a classic French dish that features tender, roasted duck with crispy, golden skin. The preparation involves cooking the duck covered in the oven for about 80 ...

. Rub the inside of duck with caraway seeds; prick skin all over with a fork. . In a large skillet, sauté vegetables in oil. Stir in broth, seasonings, and stuffing. . Loosely stuffed duck with ...

When buying ducks, ask your butcher for Pekin or a Pekin hybrid like the Mulard. Most likely the ducks will be sold frozen, so prepare ahead and leave at least one day for it to thaw in the ...

1. Pre-heat the oven to 190C/Gas 5. Prick the duck skin all over and rub in salt and pepper. 2. Place the duck on a rack within a roasting tin and cook in the oven for 45 mins until the skin is crispy ...

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

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...