By Brin Pirathapan Brin's crispy, succulent duck is glazed in a classic citrus sauce, served alongside a zesty salad of orange segments and bitter leaves for contrast Prep: 20 mins Cook ...

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 ...

A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

Let the bird rest for a few minutes before carving. Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut. Maybe you’ve ...

Split and butterfly each duck-breast half. Place each one between ... Remove from heat, add the orange juice and zest, and swirl the pan around until the mixture emulsifies. Season to taste ...

We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it ...

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 ...