Remove the duck fat from the pan with a basting bulb and reserve for later. Add 1 tablespoon butter, thyme, and the smashed garlic to the pan. Increase the heat to high and baste the duck breasts ...

Similar to making a steak, duck benefits from pan-frying so that the fat in the skin can render out and become crisp while the center remains slightly pink. However, there is one key difference ...

3. Rub duck breast with pepper, salt and few sage leaves on both sides. 4. Pan grill the skin side first in a non stick pan on medium flame till the skin is good golden brown. 5. Turn the duck breast ...

Set up a steamer with a good amount of water in the base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer ...

Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off ...

Put the sliced duck in a large mixing bowl and throw over the seasoned flour mixture then give it all a good rumble to coat. Heat a large fry pan or wok with half the oil, when the oil is ...

remove the skin from the duck breast, and sear it in a pan. Cook for 8 to 10 minutes, depending on the size. Roast the duck bone in the oven until it turns golden. In a separate pan, add ...