Blanch the duck with hot water to prepare the skin for the next step. Prepare a mixture of red vinegar and maltose sugar and blanch the duck again. Place the duck in the chiller for three days to ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) ...

While the broth is simmering, prepare the other ingredients. Put the rice noodles in a wide bowl, add warm water to cover and soak until pliable, about 15 minutes. Neatly slice the duck meat.

It’s inspired by Peking duck but with a British twist – swapping Chinese style pancakes for potato ones. Equipment and preparation: you will need a wire rack which fits in a roasting tray.

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...