You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...

Many Thai dishes are perfect for warmer weather because their vivid flavours refresh the palate. Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the ...

1) Heat a wok, large frying pan, or 2 litre capacity pan and add the cooking oil, curry paste and 3 tablespoons of coconut milk. Stir fry for a couple of minutes then add the garlic and shallots ...

Duck in Thai Town, boozy raw-milk lattes in the Inland Empire, goat tacos worth a detour, a new pop-up bakery in Torrance, immersive entertainment dining, trouble in wine country and the Trump ...

Add the Thai green curry paste and tamari or light soy sauce and ... Garnish with coriander leaves and serve immediately. Black pepper duck and kale wokked rice Ching says: “Inspired by my ...