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You could spend three days roasting a duck. Or you could go to Atlanta Chinatown mall.
Sure, you can spend three days of your life properly roasting a Peking duck. Or you could just head to Hong Kong BBQ in Chamblee.
Cooking duck breast is tricky. Noble Fin’s Jeb Aldrich shares how to get it perfect every time.
No one wants to mess up a pricey cut of meat, but duck breast can be tricky: dry when overcooked and gummy when undercooked. But when done just right—medium with perfectly rendered fat and crispy skin—it’s beautiful.
Molly Gunn’s Duck Breasts in Cherry-Port Sauce
Molly Gunn, co-owner of the Porter Beer Bar, usually works the dining room of her Little Five Points gastropub while her husband and business partner, Nick Rutherford, presides over the kitchen.
Crisp Roasted Duck with Peach Barbecue Sauce
From "Basic to Brilliant, Ya’ll" by Virginia Willis. There is no doubt a well-prepared, well-executed roast duck can be a bit of trouble for not a whole lot of meat. You will notice this recipe serves two to four, not the normal four to six.
Spicy Roast Duck with Crispy Noodles and Cashews (Yam Pet Yang)
When Philippa Kingsley decamped to Atlanta, Georgia, from her former home in the Hague (Dutch taste buds were never quite the same again), she did not miss a single “fiddle dee dee” cooking Thai food in America’s deep South.