This recipe results in a well-done bird with crisp skin and meat that almost falls off the bones. It involves four hours of cooking time but no roasting rack is required -- and the duck does not suffer for it.
Read more about this recipe at the Washington Post.
Here, the skin and underlying fat are removed from the duck breast before cooking. This allows the intriguing, though mild, spice rub to impart flavor to both sides of the meat.
Read more about this recipe at the Washington Post.
Baby Back Ribs with Asian Orange-Ginger Glaze
Baby Back Ribs with Asian Orange-Ginger Glaze
The meat is so tender that it falls off the bone. The sauce is sticky, sweet, tangy, with a little hit of chili -- the Asian version of BBQ sauce. The only drawback is that the ribs cook for 4-6 hours.
Read more about this recipe at Steamy Kitchen.
