Brin's crispy, succulent duck is glazed in a classic citrus sauce, served alongside a zesty salad of orange segments and ...

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 ...

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

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 ...

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

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 ...

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 ...

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.

Finely chop 2 shallots, and soften with 50g butter, cook gently for 5 minutes, add the port and reduce by half, add 25g honey and then add the skimmed duck juice and the roasted giblet stock.