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 ...

Originally the cherries for this classic French recipe ... Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about ...

Let the bird rest for a few minutes before carving. Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut. Maybe you’ve ...

And you could roast your potatoes in the duck fat that drips into the pan below. It’s a recipe worth revisiting. There are as many ways to roast a duck as there are to stuff a mushroom ...

I think duck fat makes for the best roast potatoes. Not only does the duck fat add flavour to the potatoes (it adds a touch of savouriness), duck fat also has a high smoking point, which means ...

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 ...

This recipe gives you slightly more plums than ... Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.