Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful ... Cook these ingredients on slow flame till they reduces to a thick sauce ...

A roast duck ... used to make roast potatoes to accompany this dish – alternatively, it will keep in a sealed container for up to four weeks.) Meanwhile, when the milk for the bread sauce ...

Set aside the duck cooking juices. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat.

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

While the duck is cooking, make the sauce by skimming off the fat from the duck cooking liquid. Finely chop 2 shallots, and soften with 50g butter, cook gently for 5 minutes, add the port and ...

Delicious tender medium rare duck breast with perfect crispy fat and an easy lightly sweet red wine orange sauce.