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Pistachio-Crusted Pork With Plum Sauce And Fried Leeks

if desired. Serve immediately.
Crispy Fried Leeks:
Cut leeks into

Duck And Rice Packets

remove skin and flesh from duck. Shred and place in a

Mandarin Duck (((Authentic)))

owels.
Brush the duck liberally with the soy

Duck Tareko (Crispy Deep-Fried Duck Marinated In Nepali Spices)

ell.
Clean duck; wipe dry.
Rub duck inside and out

Szechuan Lychee Smoked Duck.

Clean duck, rub inside and out with

Sweet And Sour Duck

kin from the duck breasts and cut the duck into thin slices

Saucy Pineapple Fried Duck

Place duck on a work surface. Coat

Crispy Balsamic Duck Breasts

sharp knife, score the duck skin (fat) with diagonal parallel

Pan-Fried Duck Breast With Potato Croquettes And Plum Sauce

Score the skin of each duck breast and season. Heat a

Crispy Skinned Duck With Truffled Red Currant Port Sauce And Tru

nd mix well.
Duck Breasts.
Add duck breasts to hot

Crispy Roast Duck With Lavender Honey

ierce the meat.
Place duck breast-side down on a

Duck Leg Confit Hash

Cook duck legs, skin sides down, in

Pan Fried Duck Breast With Honey Soy Sauce And Pak Choi

Score the skin of the duck breasts in a criss cross

Duck And Rice Noodle Salad

Place noodles in a medium heatproof bowl. Cover with boiling water and let stand for 5 mins. Drain then transfer to a large serving bowl.
In a small bowl, combine lime juice, chili sauce, fish sauce and sugar.
Add 1/2 the shredded duck to noodles along with carrot, spring onions, cabbage, herbs and 1/2 the peanuts. Pour 1/2 the vinaigrette over top and toss gently to combine. Serve topped with remaining duck, peanuts and vinaigrette.

Pan-Fried Duck With Herbed Couscous

rying pan and sear the duck breasts over a high heat

Crispy Braised Duck Legs

ven to 400 degrees. Put duck legs skin side down in

Stir-Fried Duck Breast

owder and salt over sliced duck; add to the pan. Stir

Pan-Fried Duck Breast With Wine And Blackcurrant Sauce

Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.

Deep Fried Duck Breast

You can use any kind of duck breast, Mallard, Teal, etc.
Score skin side of breast.
Soak overnight in soy sauce.
Get charcoal grill really hot.
Before grilling breast, put 3 drops of hot sauce on scores of breast and grill.
Grill scored side of breast 1 1/2 minutes and grill other side 1 minute.

Crispy Fried Cod With Tartar Sauce

To make the Tartar sauce, combine mayonnaise, pickle relish, capers, herbs and hard-boiled egg, if using. Season. Set aside.
Heat 2 tbsp oil in a large frying pan over high heat. Combine all-purpose flour and rice flour then lightly dust fish. Working in batches, fry fish for 2 mins per side, until crisp and cooked through. Drain on paper towels. Serve with Tartar sauce, French fries and sliced lemon.

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