Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about ... Add the port, wine and stock and cook until the volume ...

Once roasted ... red yeast powder, warming the mixture if needed. Clean the duck, rubbing it with coarse salt, rinsing, Then ...

Trim the bottom off each pear, and place upright in a sauté pan. Add the red wine, sprinkle the sugar over the top of the pears, add the cinnamon, and bake for 45 minutes or until tender and the ...

The first time roast it at 125°C for 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 colour becomes dark red.

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Add the red wine and tomatoes and bring to a boil. Pour the sauce into a deep ovenproof casserole with the duck legs. Bake, covered, for 2 hours until the duck is very tender. You should be able ...