Plus, it takes just 30 minutes. This is your guide to cooking up pan-seared duck breast. If you've never had duck before, you ...

Salt the duck breast, and spice it with red chilli powder, turmeric powder and salt. 2. Cook in oil, braising the meat with all the other masalas, ie cumin seeds and a ground mix of coriander seed and ...

Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful not to reach the flesh. 3. Rub duck breast with pepper, salt and few sage leaves on ...

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 ...

Pat the duck breasts dry with a paper towel and score the skin lengthwise with cuts about ½ inch apart (do not penetrate the flesh). Season the duck breasts generously with sea salt and black ...

The duck has one very meaty side and one side rich in fat. Once you extract the duck fat from searing it, it is recommended ...

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 ...