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 ...

Use the carcass to make a flavourful broth for noodles, and top with the duck meat and some vegetables ... then place the kale on a plate. Cook the noodles in the same pot of boiling water.

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