Duck

looking for a restaurant serving roast duck (not duck breast, not orange sauce, not Chinese) in Manhattan or Westchester.

I plan on making duck breasts for Valentine's Day and would like to make a cherry port reduction. I've looked at several recipes online for guidance, with some calling for sweet cherries and others...

by Melanie Wong 5 months ago

Last month I had lunch at General Tso Kitchen a couple times. The current owner, Ms. Cao, is from Chongqing and assumed this venue a little over a year ago. Her first chef had worked with her in Ch...

Looking to roast a whole duck and the one I bought is a Maple Farms one with an injected 12% solution already. Anybody that has experience with ducks - do you usually brine these and if you do wou...

I'm planning to pan sear a piece of duck breast and finish it in the oven. A quick internet search showed wildly varying temperatures for doneness (from 125 to 180 degrees F). At what temperature...

Hello, I live in Toronto but don't drive so haven't tried DimSum outside of Dundas & Spadina. What is the BEST place for Dim Sum in the GTA. We don't eat pork so there should be enough seafood opti...

There doesn't seem to be a recent thread about Peking Duck in Manhattan. Older posts mention Peking Duck House and Decoy. Are they still worthy of mention and do they require advance ordering? Do t...

I posted a question about veal stock a few months ago and never ended up making it. I took the bones out of my freezer yesterday and plan on finally making the stock tomorrow. Now my new question i...

Kid is graduating and wants a Peking Duck dinner. Small group - 12 people at most - any recommendations? Although my mother lives in Flushing, she's not very up-to-date as to restaurants, and whe...

by erica 10 months ago

Had not thought about this restaurant in years but this article sparked my interest. Anyone been recently? Comments? Is Peking duck decent? (Just had excellent duck dinner at Decoy last week!) ...

BCC have begun producing larger diameter pots, and the 11" 5QT rondeau is the perfect size for cooking for a dinner party of 4 or more people. I posted a short review previously of the 11" rondeau...

Chinese BBQ Duck; looking for a good one at one of the markets, maybe along Univ. Ave. in St. Paul? One they will hack up a bit and put it in a box for me, like we used to get in S.F..

by junescook 8 years ago

I host Christmas dinner each year for 12+ people, and every year I like to do something different. In the recent past I've done the usual rib roasts, plus saurbraten, crown pork roast, roast goose...

Does anyone know of a decent Chinese Restaurant in Gardena/Torrance that serves pressed duck with real gravy not sweet and sour sauce. OR even decent Chinese Take Out! Thanks.

I have been seriously hankering some duck lately - whole duck for making stock, rendering duck fat and for meat; duck legs & thighs for making confit. I live in Lancaster County but travel to Phill...

Does anyone know why just the legs are used for *most* duck confit preparations? Are the other cuts just not as good au confit? I've only made leg ..but I want to do breast. Has anyone had brea...

Hey all, Heading to Prague for 3 nights in mid- to late-February, looking for some recommendations for good local cuisine. Read a lot about La Degustation but think that's (1) a bit pricy and (2...

I am traveling from SF to the East Coast and my mom wanted me to bring a Chinese roast duck (she lives in a rural crap hole). First question, who makes the best in SF? Surrounding areas are doable...

I want to become better at preparing and cooking duck. But at this stage I still have difficulty knowing which breed requires what kind of cooking method. For example, I can see a fatty duck do...

The subject line says it all… Is the bird still worth cooking? It doesn’t look like it is suffering from freezer burn – it is in its original shrink wrapping and it looks fine.