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

Return the roast duck to the roasting tray and lay the bacon rashers on top of it again. Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. To serve, carve the ...

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 ...

A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty. During the Qianlong period (1736-1796), roast duck was a favorite delicacy ...

For this soup, buy half a roast duck from the siu mei shop (or your local ... Add the kale and boil until crisp tender, then use chopsticks to remove the vegetable and place them in a colander.

then roast for about an hour, turning them every 20 minutes to ensure they develop a crisp, golden crust. For an extra boost of flavour just before serving, drizzle some duck fat over the potatoes ...