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.

Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful not to reach the flesh. 3. Rub duck breast with pepper, salt and few sage leaves on ...

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 ...

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? Starmer backs Zelensky after Trump 'dictator ...