Duck has a thicker skin, higher fat content, and more grated, meaty flavor than chicken. The bosom is molded into a thick layer of fat, which should be softened to guarantee the skin’s softening during cooking. The most effective way to dissolve the fat is to score the dried duck shells through the fat layer, […]

Roasted Duck Breasts with Raspberry and Orange Sauce Ingredients 2 duck breasts (skin on) 165g raspberries (fresh or frozen) 1 tsp honey juice of one medium-sized orange pinch of salt Recipe Fry the duck breast. Then pat the skin dry and make some holes in it on each breast side. Then lay it skin side […]