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 ...

Cantonese Roast Duck is a Chinese-style whole duck marinaded in a mixture of spices, air-dried over a period of time and ...

It’s inspired by Peking duck but with a British twist – swapping Chinese style pancakes for potato ones. Equipment and preparation: you will need a wire rack which fits in a roasting tray.

Discard any fat that can be readily removed. Wash the duck, pat dry, and place in a large roasting pan. Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle ...

Place the duck inside the oven to roast it. Roast the duck two times. 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 ...

I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...

Want to amp up your roast dinner this weekend with some added indulgence? Try swapping chicken for duck, using Delia Smith's method for roast Seville orange-glazed duck with port wine sauce.

Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it will melt in your mouth and the added horopito gives a delicious, savoury pepperiness.

The Quanjude Restaurant, the largest roast duck restaurant in Beijing if not in the world, opened for business in 1979. Located near Hepingmen Gate (Peace Gate), it has a floor space of 15,000 ...

A restaurant known for producing the "best roast duck in the world" is opening in Fulham. Little Four Seasons Restaurant, an offshoot of the iconic Four Seasons Restaurant, has announced its grand ...