Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry, we knew it would be a good ...

Longtime test kitchen editor and cookbook author Grace Parisi simply seasons duck breast and heats ... for duck confit in his recipe for pasta with braised duck. Ken Hom is and authority on ...

KEN Hom has revealed that he always comes back to the UK to celebrate Chinese New Year on February 19. Here he shares his favourite recipes for the festivities. “I’ve been coming to the UK for ...

It is 40 years since Ken Hom, one of the most ... him if he could make me some confit duck with my own recipe. I asked for plenty of duck fat, too.” Hom considers himself a true Francophile.