or you can keep whole or breast out and keep in your fridge for 5-7 days. Continue Reading The Best Duck Hunting Shotguns Delicious Game Bird Cooking Tips and Recipes Cooking Techniques for Wild Game ...

Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off ...

Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and ...

Here’s another adaptation and a simple version using prunes and duck breasts for ease. Going with the duck theme, you can’t go past duck-fat chips and below is how we do them at Giraffe.

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...

The Boat Club Restaurant is serving up a Duck Breast Special this October. It’s a pan-seared duck breast with candied pork belly, sauteed rainbow chard, and fried potato nest. Executive Chef ...

Duck breasts are ideal for making a quick but elegant meal. The breasts from birds fattened for foie gras are large and quite expensive (they are usually labelled magret de canard), but there is ...