Posts Tagged ‘duck’

Braised Duck with Orange

Duck and orange are a match made in heaven, and the long cooking will ensure a sweet and tender result. The use of maryland pieces (drumstick and thigh) means there is no last minute carving, it is perfectly portioned and is less intimidating for those that have not much experience cooking duck. Pinot Noir is a perfect wine match for this delicious dish.

Read the rest of this entry »

Spiced Crispy Skin Duck Breasts with Asian Slaw

Just because we’re in isolation doesn’t mean we can’t enjoy home-cooked restaurant quality food! Many people seem to shy away from cooking with duck but it’s actually very simple. The secret to achieving crispy skin is to start cooking the duck in a cold pan then heating it until the fat renders. This easy recipe will be on the table in 30 minute from start to finish. Serve with a  glass of Pinot Noir.

Read the rest of this entry »