Reduce the oven temperature 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 the legs should be easily pulled away from the ...

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

Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven, and roast, turning every 25 minutes, until they begin to brown (about an hour). Mix together balsamic vinegar ...

A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

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 ...

Dish that defines your cooking style? The dish I'm known for at Rialto is the slow-roasted duck. It’s an old-fashioned recipe. The duck is marinated overnight in balsamic, soy sauce and mustard.