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Your go-to oil for frying is probably enough to get the job done without going the extra mile. Duck fat does exactly that.

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.

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...

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 ...

Research has shown that the younger generation are ditching traditional hallmarks of Christmas dinner for lighter or vegan alternatives, with duck said ... Gen Z considering fried chicken to ...