Crispy, golden, and fluffy on the inside, these duck fat roasted potatoes are the perfect side dish for a traditional Sunday ...

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

Originally the cherries for this classic French recipe would have to be fresh ... The sauce can be made up to a day ahead and reheated. Duck can be roasted eight hours ahead if serving cold.

Let the bird rest for a few minutes before carving. Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut. Maybe you’ve ...

some compare it to duck, others to roast beef. Savory, subtly sweet goose fat is also a favorite cooking fat for many chefs. What can I do with the extra goose fat? This recipe will leave you with ...

Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven, and roast, turning every 25 minutes, until they begin to brown (about an hour). Mix together balsamic vinegar ...

We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it ...

I make this dish with roast duck bought from a siu mei (Chinese roast ... and to a small size. If you use a food processor, or if the ingredients are cut too large, the dish will be coarse ...

I am a big fan of duck. When roasted to perfection the crispy skin is just amazing. In this recipe, I couldn't help adding some orange as a nod to the French connection to Vietnam, and the fact ...