When the duck is done, transfer the drumsticks, thighs and breasts to a serving bowl ... Sprinkle with the chives and serve. The stew and the garnishes can be prepared up to one day ahead ...

Goose Stew with Barley and Celery Root Makes 4 to ... When the final batch of potatoes goes into the hot oil, pat the duck breasts dry and pan sear. When the breasts are done, move them skin ...

Cassoulet is a rich, slow-cooking stew or casserole from southern ... If you cannot find whole duck, a combination of breasts ...

So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry ... this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

“Jibuni” simmered duck stew, which is derived from a dish that ... You could use chicken breast or even fish or oysters instead of duck. Although the green can be replaced with water celery ...

This dish is a real winner for a special occasion. The duck breast skin can also be rendered down and the fat used for roast potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray ...

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is ...