And with the right recipe and some knowledge of how to cook duck, we can assure you it's not as formidable of a protein as it ...

Do not submerge duck pieces. Bring to a simmer, cover, and transfer pot to oven. Braise until meat yields easily when pierced with a knife, about 1 hour. Remove cover, add olives, and cook for ...

You can also toss duck pieces into salads, pasta, or stir-fries. The rich meat stands up especially well to bitter greens like arugula or kale. Getting 4–5 days out of one duck recipe means you ...

For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but don't let the butcher cut it up. When you get it home, strip the meat in large pieces from the carcass.

If cooking both pieces at the same time ... Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming. Steam for 2 hours or until ...

1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper towel. Cut the duck into slices, letting the oil from the ...

Cut sudare-fu into four equal pieces. Cut each in ... serve in bowl. 3. Dust duck slices with flour again. Add to pot that has been heated again. When meat is cooked, serve with spinach.

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...