My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

To Make the Duck Braise: preheat the oven to 180°C. Rinse and clean the duck and remove any excess fat and the parson's nose. In a deep heavy-based pot, bring the coconut milk and chicken stock to ...

Try this Mauritian recipe for delicious, simple, falling-off-the-bone duck curry in a rich, thick sauce. It's full of flavour but less tricky to make than other curries as it relies on curry powder ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Add boiled pumpkin or sweet potato to this restaurant-sytle curry at the end to take it to the next ...

Three times lately I have had to reassure friends that using canned pumpkin is not a crime against nature -- having seen the fruit go from field to can in a factory in Illinois, I know there is ...

1. In a deep heavy skillet or Dutch oven, heat the oil. Add the garlic, ginger and shallots and sauté until softened, about 5 minutes. Stir in the coconut milk and 2 teaspoons of the curry paste.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Making a spice paste is a breeze with a food processor or blender. Red curry paste combines ...

Cut the duck into big pieces after washing it clean. Heat the oil and saute the onions first followed by green chillies and ginger. When the onions turn brown add the chilly powder, turmeric powder ...

Cut the duck into big pieces after washing it clean. Heat the oil and saute the onions first followed by green chillies and ginger. When the onions turn brown add the chilly powder, turmeric powder ...