France has more than its fair share of flamboyant dishes – but the most elaborate of all is pressed duck, where a roast ...

1. Season duck with salt, pepper and garlic powder. 2. In a Dutch oven, heat duck fat/oil over high heat. Brown duck in small ...

Duck breast carpaccio is a refined dish that brings duck to new heights of flavor and presentation, ready in under an hour.

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...

Duck fat freezes well and lasts many months. A good tip is to freeze small quantities in small blocks or ice-cube trays for ease of use. FAQs about BBC Food ...

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...