This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

One of the best things about food is a syndrome I call Cone Contagion: You see someone eating an ice cream and you have to have one yourself. But I never associated it with anything nourishing until a ...

Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the ...

Confit is a preserving method from France. Firstly the duck is salted then cooked slowly in its own fat. Traditionally its left in this fat and the meat is preserved and will last several months.

Mahogany-skinned roasted ducks hanging in windows are a ubiquitous sight in the International District. You can take one home for a mere $12 to enjoy just as it is. Or, you can consider roasted duck a ...

Preheat the oven to 200°C/400°F/gas mark 6. Mix the vinegar and membrillo in a cup or bowl, breaking down the membrillo with a spoon. It doesn’t have to be perfectly mixed in. Season and whisk in the ...

Duck may have a special place in poultry cuisine, but don’t let its stylish image be an obstacle. Duck can be easy to cook at home, is great on the grill, and can be the main ingredient in lean but ...

Not that long ago, we made this tasty little salad as a special for the restaurant. It was such a hit, that we decided to put it permanently on the menu. The combination of flavours from the meaty ...

1. Preheat an oven to 180C. 2. Rub the five spice over the duck legs and season with salt and pepper. Heat 1 Tbsp of oil in a frying pan and sear the legs on both side until nice and golden. Place in ...

1. Preheat oven to 200C. Heat a frying pan, season both sides of the duck breasts and fry skin-side down – without oil – until golden (about two-and-a-half minutes). Turn over and cook for a further ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. 1 cup (200 g/6½ oz) wild rice 1 cup (200 g/6½ oz) basmati or jasmine rice Put the wild rice in a ...