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 ...

The first time roast it at 125°C for 20 minutes and the second time at 145°C for 25 minutes. Cut half of the duck and fry it at 180°C to make the skin crispy until the colour becomes dark red.

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 ...

Crispy, golden, and fluffy on the inside, these duck fat roasted potatoes are the perfect side dish for a traditional Sunday roast. Here’s how to achieve the ultimate roastie! Potato Perfection ...

The original establishment, which opened in 1990, has long been a favourite in London for its crispy roast duck, char siu, and tender soya chicken, bringing the best of Hong Kong's culinary traditions ...