Originally the cherries for this classic French recipe would have ... to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and ...

Pulled duck is a game-changer when it comes to slow-cooked meats. While pulled pork and beef are well-known favorites, duck ...

This tender and tasty duck is perfect to make and freeze-ahead. Asian spices flavour the meat which can be served in Chinese pancakes, available frozen from many Asian supermarkets, or on rice or ...

In this recipe, the duck is slow-roasted to render the fat and keep the meat moist. Toward the end of cooking, a lemon and ...

The French colonisation of Vietnam lasted nearly 100 years, resulting in the merging of two quite different culinary styles – this recipe is an example of how well they work together.

adding the duck wings and necks and stirring until brown. Separate and peel 1 head of garlic; reduce heat to low, and add fennel and garlic to the saucepan. Cook, stirring occasionally ...

Duck nihari is the fancy cousin of the traditional lamb dish, with a gamey richness that takes the flavours to another level. It's indulgent, aromatic, and unforgettable. Prep: Slow-cook duck legs ...