But if you serve a few side dishes, you can stretch two ducks to serve six, or even eight if your guests are moderate eaters. Chinese rose wine is somewhat of a misnomer, because it's not actually ...

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large ...

Cut each duck into 4 pieces. Reserve necks ... Sauté for 10-12 minutes until glazed. Set aside. For the shallots: Place shallots in single layer in large skillet with butter, sugar, salt, and water.

It’s a dish that feels light, fresh, and elegant. 8. Duck à l’Orange with Blackberry Glaze Duck à l’Orange has long been a symbol of French sophistication, but a blackberry glaze can bring ...

Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

To cook the duck and make the cracklings: In 2 large, nonstick skillets with lids, arrange 8 pieces of duck meat, skin side down, in a single layer, and sprinkle with diced skin and fat. Season with 1 ...