Sink your teeth into golden, crispy-skinned duck that's been oven-roasted to perfection — juicy on the inside, crackling on the outside. Paired with a bed of fragrant, buttery rice that soaks up all ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

I love duck à l’orange (there is a great recipe for it on my website), and I love chicken wings like a sailor loves the ...

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

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 ...

This quick duck stir fry is based on 5 ingredients and takes just 6 minutes to cook. Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or ...

Despite what the name suggests, Bombay Duck is actually a kind of fish native to the waters between Mumbai and Kutch. And yes, you can pickle that too.

Slow-cooked with red wine, prunes, and olives, this cosy dish is packed with rich, layered flavours. The duck becomes ...

Duck breasts are ideal for making a quick but ... Tea smoking is common in Chinese cuisines, and the process is fast and easy. I chose jas­mine tea for its floral fragrance and flavour but ...