(After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of roasting juices and used to make roast potatoes to accompany this dish ...

The slicing of the meat from the carcass of the duck is an ... The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial ...

Use a meat truusing needle to wrap it up and hang ... Place the duck inside the oven to roast it. Roast the duck two times. The first time roast it at 125°C for 20 minutes and the second time ...

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 ...

Chinese home cooks pressed for time often round out a meal with meats from the siu mei (roast meat) shop: anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are ...

Add chilli sauce and salt, to taste. Peel the skin off the duck and chop it up. Shred or cut the meat from the bone. Serve the skin and meat with the salad, sauce and lettuce leaves and let ...

LONDON-style roast duck is a dish well-known for its moist, succulent meat and aroma. If you are craving for this, the version offered by The Travelling Duck in Tropicana Gardens Mall does not ...