For curious home cooks, learning to break down a duck opens up a world of tasty possibilities. Here's how to tackle the task ...

This Korean BBQ duck restaurant in South Korea offers a truly hands-on experience. Grill skewers of duck, enjoy gizzard ...

Grill vegetables, duck breast and picanha (top sirloin) on the Maverick's ring of fire. When perfectly grilled slice them, ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

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 ...

1. Make an incision into the duck skin and prick the meat side with a fork. 2. Lay the duck, skin side down into a pan and cook it over medium heat. When the skin becomes a crispy golden brown ...

Chinese home cooks pressed for time often round out a meal with meats from the siu mei (roast meat) shop: anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are ...

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...