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 ...

John Torode is in the kitchen with a recipe for an authentic Chinese ... when the oil is shimmering add half the floured duck, dropping each piece in separately. Leave to cook and fry and sizzle ...

Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck ...

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.

Perfect recipe for a special occasion or an elevated ... 20 minutes and the second time at 145°C for 25 minutes. Cut half of the duck and fry it at 180°C to make the skin crispy until the ...