Preheat the oven to 375 degrees Fahrenheit ... Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut.

Elegant, Effortless, and Ready in Minutes If you thought duck breast was reserved for fancy restaurants or long hours in the ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals ... skin-side down. Gently cook without moving or flipping until fat renders and skin turns a rich ...

(Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml ...

There are as many ways to roast a duck as there are to stuff a mushroom, even if life is too short to do the latter. Raymond Blanc, in his fussy, mannered French way, insists that if you roast a ...

It's wise to check every hour or so during roasting and pour away the excess fat to prevent it spilling over into the oven. For Chinese-style crispy duck, steam or blanch the whole duck in boiling ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Combine the salt, wine, duck fat, shallots ... season with a little salt and pepper, and place in the oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste ...