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 ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

Egg-fried rice has to be ... own signature version. This recipe sticks to tradition with beaten egg folded through the rice, but there’s a twist: a whole duck egg hidden within the dish.

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

It's even better if you use lard or rendered duck or chicken fat, rather than oil. If you need to limit calories, eat a smaller amount of the fried rice, rather than scrimp on the fat. For any ...