Le Café Louis Vuitton is serving up elevated fare like monogrammed ravioli, burgers, and scallop soufflé. CEO Damola ...

Here, we will discuss some cooking tips and duck breast recipe ideas to help you make the most out of every duck breast you bring home. 4 Quick and Easy Duck Breast Recipe Ideas Fried fresh fruit, ...

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

Let the bird rest for a few minutes before carving. Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut. Maybe you’ve ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

This recipe takes a little time to make because the broth needs to simmer to extract the flavour from the bones, but the work is not difficult. You need only the duck carcass (minus the tail ...

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...

Chicken Marsala', plus a delicious way to do duck and a delightful light dessert of Olive Oil Cake. Grab the recipes at and ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.