Duck breast with port and cherry wine. Sounds decadent, doesn’t it? Imagine a cooked-to-perfection duck breast served with a ...

this is now ready to be used in any recipe. Once the water is boiling, add the duck into it and cover with silver foil and braise it for 45 minutes. 6. Once done, let the duck rest in liquid for 1 hr ...

Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.

The key to a good late night snack is that it needs to be comforting while being easy to prepare while half-asleep. This is ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

After slicing one way, make perpendicular ... Ladle the duck fat hollandaise on top of the eggs and garnish with paprika and chive. Serve immediately 1) In a sauce pan, reduce the shallot, white ...

Across Transylvania’s mountains, villagers are opening up their homes to guests, cooking recipes that reach back through generations, rich in farm produce, garden herbs and handmade cheese and wine.

On a parchment lined sheet tray add seasoned duck leg and place in oven for 1.5 hours and remove. Peach bourbon sauce: Remove the pits of the two peaches and add them to a sauce pan with 1tbs of ...