Duck cracklings
Duck cracklings are my favorite lunch food, albeit that I only get them when rendering fat from duck skin. Duck cracklings are lighter to [...]
Char Siu Pork
Char Siu Pork is a Cantonese preparation of pork. The key is to marinate the fatty pork overnight before roasting it on a barbeque [...]
Singapore noodles
Singapore noodles are a Cantonese dish and have nothing to do with Singapore. The story goes that in British Hong Kong in the 19th [...]
Chilean Chicken (Pollo Arvejado)
Chilean Chicken is a dish that celebrates friendships and forms the center piece of a re-union dinner. A friend who lived for years in [...]
Duck Pate from scraps
Duck Pate from scraps describes a new low fat recipe for duck pate. Without any pork meat or -fat present. In this sense it [...]
Duck broth
Duck broth tastes slightly more intense than chicken broth. And it falls in the range of poultry soups (turkey, chicken, duck, pigeon) that each provide [...]
Paella Valenciana
Possibly the most authentic version of paella is paella valenciana. Thus traditional paella has chicken and rabbit or sometimes pork ribs. Use saffron, lima [...]
Duck confit
Duck confit is duck meat that you slow-cook in its own fat. But first we apply a dry cure of the meat. The process [...]
Duck prosciutto
Duck prosciutto is made from duck breast. The breast is cured, dried and smoked and then dried further. Serve very thinly sliced as an [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of a duck contains most of its fat. [...]
