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?

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

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 ...

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 ...