This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

This pan-seared duck breast with berry apple compote is a dish that embodies elegance and romance. The tender, flavorful duck pairs beautifully with the sweet-tart compote made from apples, cherries, ...

also known as Chinese century egg salad, is an egg-based dish popular in the Sichuan province of China. It's made with ...

This is a simple combo of ready-made confit duck legs and zingy, cheesy salad dressing with added crunch form caramel-coated pecans - a super tasty meal for two. Preheat the oven to 200C/400F/Gas 6.

Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve with more sliced red chilies if you like. Peeling Shallots: If you find the skins won’t ...

“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 ...

Pour into the dish with the duck and cover with foil ... Mix well and remove from heat. Spoon the salad into bowls and scatter over the smoky seeds.

This recipe is by chef Lek Trirattanavatin from Ponsonby's saan: "Larb is a traditional dish from Isaan and duck larb is well-known, especially in Udon Thani. Every household has a different ...

Heat the oven to 180C, prick duck all over with a sharp knife, season with salt and pepper, and place on a roasting rack inside a roasting dish. Roast for 1½ hours, letting all the fat render out.

In-season oranges work so well in savoury dishes, adding zest to an avocado and feta or chicken and fennel salad, and pzazz to a simplified duck á l’orange Rachel Allen's orange and avocado ...