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 ...

Stir the shallots and carrots into the beans, then stir in the duck and radicchio. Garnish with thyme leaves and serve topped with the crispy skin. Make Ahead: The stew (without the radicchio ...

“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 ...

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 ...

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 ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...