This is a simple combo of ready-made confit duck legs and zingy, cheesy salad dressing with added crunch form caramel-coated pecans - a super tasty meal for two. Preheat the oven to 200C/400F/Gas 6.

also known as Chinese century egg salad, is an egg-based dish popular in the Sichuan province of China. It's made with ...

Blend. Toss half the sauce into the rice and mix well. Slice the duck thinly and arrange over the rice salad. Scatter over the crackling and curled scallions.

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

This pan-seared duck breast with berry apple compote is a dish that embodies elegance and romance. The tender, flavorful duck pairs beautifully with the sweet-tart compote made from apples, cherries, ...

Toss the dressing through. 6. On a platter, place the salad. Slice the duck breasts on an angle thinly and arrange on the salad with toasted almond slices.

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...

This recipe is by chef Lek Trirattanavatin from Ponsonby's saan: "Larb is a traditional dish from Isaan and duck larb is well-known, especially in Udon Thani. Every household has a different ...