The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

For Chinese-style crispy duck, steam or blanch the whole duck in boiling water before roasting to help crisp up the skin. Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted ...

Easy, tender duck breast with crispy skin and a lightly sweet red wine ... scraping up any browned bits. Bring to a boil, then reduce, stirring occasionally, until thickened and reduced, about ...

Cut half of the duck and fry it at 180°C to make the skin crispy until the colour becomes dark red. Cut the duck and prepare the lemongrass sauce. To make the sauce, start by chopping the ...

Add 2 tablespoons of water to the skillet and stir, scraping up any browned bits ... then stir in the duck and radicchio. Garnish with thyme leaves and serve topped with the crispy skin.