You may have heard of the Chinese Beggar’s Chicken before, but home cook Jessie Koey has a recipe that triumphs the popular dish- Waist Tonic Beggar’s Duck Legs. Although prepared with the same unique ...

Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the ...

Though chicken is the usual poultry choice for grilling, duck breast is another option when you are looking for something different. Let the coals burn to a medium-hot temperature to minimize ...

1 cup soy sauce 1 cup brown sugar (packed) 1/3 cup sherry 3 tablespoons Mucky Duck mustard (may substitute Dijon ) 3 garlic cloves, minced skinless chicken thighs Mix marinade in large plastic storage ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it. This dish is packed full of flavour: the duck is marinated, deep-fried to a rich mahogany then ...

Rich, sweet and salty, make your own Peking duck this weekend with this simple method. Serve with Chinese-style pancakes and let everybody help themselves. Combine the marinade ingredients in a small ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits. To make ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...