Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...

Duck fat freezes well and lasts many months. A good tip is to freeze small quantities in small blocks or ice-cube trays for ease of use. FAQs about BBC Food ...

Buy half a duck - don't let the vendor cut it up ... and to a small size. If you use a food processor, or if the ingredients are cut too large, the dish will be coarse, rather than delicate.

Use a meat truusing needle to wrap it up and hang the duck on the hook from the wings ... then add the sauce to the wok and cook until it is heated through. Once done, plate the sauce around ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

What makes Peking Duck truly special is its unique cooking method, which involves air-drying the duck and roasting it at high temperatures to achieve that signature crispy skin. The dish is ...

Start cooking the duck breasts skin-side down in a coldpan. This method gradually renders the fat and crisps up the skin ...