Preheat oven to 275°F. Heat a large Dutch oven over medium-low. Add 3 duck legs, skin sides down, to Dutch oven; cook, undisturbed, until deep golden brown while slowly rendering duck fat, about ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

1 1/2 teaspoons Sichuan peppercorns. 6 ounces shiitake mushrooms, stemmed and sliced. Salt. 6 ounces broccolini, in 1-inch pieces. Steamed brown rice, for serving.

Ingredients. 200g rice vermicelli. 1 punnet small Swiss brown mushrooms, finely sliced. 1 punnet abalone (oyster) mushrooms, finely sliced. 1/2 recipe nuoc cham (see recipe here)1 handful perilla ...

Recipe: Morel Mushroom, stuffed with duck liver pate, Pedro Ximenez Alex Perry, chef and owner The Good Table restaurant Posted 21 Sep 2012 21 Sep 2012 Fri 21 Sep 2012 at 12:29am ...

Heat half of the oil in a saucepan over medium heat. Cook duck, skin side down, for 8-10 minutes or until golden and fat renders. Turn and cook for a further 4-5 minutes or until cooked through.

First, we begin by sauteing mushrooms and shallots in butter for the filling. Then we cut the breasts in the middle, carefully stuff them, and then roast them to achieve crispy skin and juicy meat.