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.

Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small ... To make this in advance, follow the recipe up to step 5, then either freeze the duck if preparing a long way in advance ...

Remove the flesh from the duck and finely slice it ... Add the bean sprouts, toss, then add the rice wine. Add the hoisin, oyster and soy sauces and toss well. Scatter with the remaining spring ...

Add the pieces and let it mix with the dressing. [Read the full recipe here] INGREDIENTS: 1 duck (1,800 kg), 1 kg of rice, 2 onions, 1 tablespoonful of ground garlic, 1 tomato, 6 tablespoons of ...

It's even better if you use lard or rendered duck or chicken fat, rather than oil. If you need to limit calories, eat a smaller amount of the fried rice, rather than scrimp on the fat. For any ...

Just when Guy thinks it can’t get any better, Dom introduces him to their duck confit fried rice. Dom starts by salt-curing duck legs for 24 hours with a mix of kosher salt, pink salt ...

Pokagon Band member hunts and shares cooking techniques he learned from elders, as well as some of his recipes.