This Peking Duck recipe gives you that classic combo of shatter‑crisp skin, tender meat, and sweet-savory pancakes but trims the steps so they’re easier to follow at home. The duck is dried, glazed, and roasted hot so the fat renders and the skin turns deep golden and brittle. Quick, clear instructions walk you through drying, […]
Seco de Chivo is a traditional Ecuadorian goat stew where marinated goat simmers low and slow in a garlicky, cumin-spiced sauce colored with achiote. The stew gets its tangy, bright flavor from chicha, beer, or citrusy naranjilla blended with tomatoes, peppers, cilantro, and a touch of panela for sweetness. The result is tender, fall-apart goat […]
Goat biryani is a layered Indian rice dish where basmati and yogurt-marinated goat cook together under steam until the grains are fluffy and the meat turns tender. The goat simmers first in a spiced onion-tomato gravy, then is layered with parboiled basmati, herbs, fried onions, and ghee before a final sealed “dum” cook. The result […]
Goat Rogan Josh is a Kashmiri-style curry where bone-in goat simmers in a yogurt-based gravy perfumed with Kashmiri chili, fennel, dried ginger, and whole garam masala. The goat is first seared in hot oil or ghee with whole spices, then gently braised with a spiced yogurt mixture until the meat turns tender and the sauce […]
