By A » ZJapanese CuisineKhmer Cuisine
Apple Wine Glazed Squab
Rub the squab with salt and black pepper. Mince the ginger. Spread the ginger and soy sauce over the bird, then rest for 30 minutes.
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Braised duck in red wine
Braised duck makes an ideal dinner party dish as it can be made in advance and reheated before serving. Plain boiled rice and buttered Brussels sprouts would make good accompaniments.
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Crispy and Aromatic Duck
As this dish is often served with pancakes, spring onions, cucumber and duck sauce (a sweet bean paste), many people mistake it for Peking Duck. This recipe, however, uses a different cooking method. The result is just as crispy but the delightful aroma makes this dish particulary distinctive. Plum sauce may be substituted for the duck sauce.
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Crispy Duck Salad
Prick the duck skin thoroughly and roast on a rack in a roasting tin at Mark 6 (200C) 400F for 20 minutes, until golden brown. Allow to cool. Remove the skin and crisp under a grill. Slice skin and duck breast.
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Duck Breast with Red Wine Sauce
Score the skin of the duck breast with a sharp knife, salt and pepper to season. Heat 1 tbsp olive oil, brown the duck breast with the skin side first, about 1-2 minutes on each side.
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Duck Breasts With Cassis
Duck Breasts with Cassis Recipe. A sweetened duck dish ideal to make for a romantic dinner. Sample our Duck Breasts with Cassis recipe.
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Peking Style Roast Duck
If possible pull the skin away from the neck of the duck and then blow the duck up from the neck like a balloon to loosen the skin from the flesh. Remove the wing ends from the duck at the first joint and discard. Rinse the duck thoroughly drain and pat dry.
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