I BOUGHT THE LARGEST BOTTLE OF WINE ON THE MARKET. Why? To make a red wine reduction for a crispy duck dish. But how, exactly, did I achieve this?

When I was testing this recipe it was Chinese New Year and I started thinking about the Chinese love of crispy duck. The roasted grapes in this dish are blended to make a sweet sauce, similar to ...

Cut half of the duck and fry it at 180°C to make the skin crispy until the colour becomes dark red. Cut the duck and prepare the lemongrass sauce. To make the sauce, start by chopping the ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...