When duck meets slow-cooked barbecueDuck is often reserved for holidays or classic roasted dishes, but this pulled duck ...

Roast until skin is dark and crisp, about 20 minutes. Meanwhile, skim fat off surface of chilled duck broth, and discard. Transfer skimmed broth to a small saucepan, and bring to a simmer over medium.

Roast, smoke, braise, and confit duck with recipes from legendary chefs like Jacques Pépin, Angie Mar, Bryan Furman, and Georges Mendes. We have duck tacos, Peking duck, duck à l'orange, and a ...

Instructions. Preheat the oven to 120˚C. Remove the neck from the duck and set aside for making stock another time. Insert the cumquats, mandarins and spices into the cavity of the duck, then ...

This will help render the fat and crisp up the skin properly without overcooking the interior of the meat (pull when internal temp hits 130-degrees). If you skinned your duck, a hot-and-fast sear ...

Duck legs need to be cooked fully to be enjoyable, and as they need more time on the fire, it's a lot easier to cook just the ...

From fine dining restaurants to farmhouse kitchens, dishes such as duck gumbo, roast duck, smoked duck, duck confit and routeed ducks show how these migratory morsels are represented in their wide ...

Pat the roast dry with paper towels and generously salt and pepper all sides of the roast. 3. Once the pan is hot, add the roast and sear on all sides until a crust forms, about 3 minutes per side.

Slow-roast pork, A Casa do Porco Ranked 12th in the World’s 50 Best Restaurants — and fourth on the Latin American list — A Casa do Porco serves a menu revolving around pork.