The perfectly golden, crispy skin that gives way to succulent medium-rare duck meat brings many people flocking to the table. To achieve that desired result, controlling moisture is key, and using a ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

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.

I think this recipe is the best duck I have ever made. Because everyone loves crispy skin, I dry brined the duck first to ...

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

With endless recipes to choose from, and all the weight of the holiday's success resting on this one bird, it can be overwhelming to decide. Follow our lead, and make yourself a brined bird for ...

For the brine: Place the rosemary, thyme, and garlic in a large saucepan over low-medium heat with 10½ cups of water. Bring to a boil, lower heat, and let simmer for at least 30 minutes.

The following recipe will work for a chicken, a boneless turkey breast, or a whole turkey. You may need to double all amounts for the brine ingredients if you’re cooking a large turkey ...

In a medium bowl, whisk together yogurt, salt and 1 cup water. Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat ...