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 ...

Turkey might be the traditional choice for a roast, but a beautifully roasted duck with vibrant orange and zesty lemon offers an elegant alternative. The rich, tender meat absorbs the citrus ...

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

Stuffed, roasted duck breasts served with a port reduction ... While this dish may sound complicated, it's actually ...

Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle with salt and pepper. Roast for 45 minutes. Remove from the oven and scatter the vegetables around the ...

I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...

If you have used two pans, transfer duck and fat to a roasting pan, cover with foil, and place in oven. Roast legs 2 hours; remove foil and roast until golden brown, about 1 hour more. Remove duck ...

Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it will melt in your mouth and the added horopito gives a delicious, savoury pepperiness.