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.

Italians roast whole ducks at 200℃ but for 20 minutes per 500g plus an extra 20 ... was delicious duck meat, succulent all the way, including the breast meat, and golden, crispy skin.

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

When I was testing this recipe it was Chinese New Year and I started thinking about the Chinese love of crispy duck. The roasted grapes in this dish are blended to make a sweet sauce, similar to ...

I could eat roasted vegetables ... swapping my beloved extra virgin olive oil for mayonnaise. It turns out, mayo is actually a fail-proof, powerhouse ingredient for roasting vegetables, yielding some ...