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By JustJanS on September 12, 2007
By JustJanS on January 18, 2007
"This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock..."
Prep Time: 30 mins
Total Time: 1 hrs 40 mins
By KitchenManiac on May 22, 2004
By Lorac on August 2, 2007
"Duck and rice in a savory broth, offset with the sweetness of yams and green peas. Hearty enough for a main dish. If you can get a large (6 pound) duck, cut off the breast and save it for another recipe."
Prep Time: 30 mins
Total Time: 2 hrs 5 mins
By The Flying Chef on October 11, 2010
By Tulsi Regmi on November 10, 2007
By Bergy on December 19, 2005
"The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in..."
Prep Time: 8 hrs
Total Time: 16 hrs 30 mins
By JustJanS on July 4, 2012
"Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of..."
Prep Time: 15 mins
Total Time: 2 hrs 15 mins