Brin's crispy, succulent duck is glazed in a classic citrus sauce, served alongside a zesty salad of orange segments and ...

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 ...

Roast for about 30 minutes ... Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving.

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

I make this dish with roast duck bought from a siu mei (Chinese roast ... After all the ingredients are prepared, it takes about 10 minutes to cook the dish. Don't use canned bamboo shoots or ...

This tender and tasty duck is perfect to make and freeze-ahead ... Line the casserole or baking dish first with foil or plastic film, add the cooked meal, cover tightly and freeze.

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.