To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces ...

Place about half of the mixture in a small tray (just large enough to hold the duck breasts in a single layer). Score the skin of the duck breasts and lay them skin-side down on the salt mixture ...

I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...

For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but don't let the butcher cut it up. When you get it home, strip the meat in large pieces from the carcass.