Chill the duck in the fridge for three hours. (Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting ...

Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is ...

Elegant, Effortless, and Ready in Minutes If you thought duck breast was reserved for fancy restaurants or long hours in the ...

How do you get crispy skin on pulled duck?After slow-cooking, increasing the oven temperature to 220°C (428°F) and roasting the duck uncovered for 20-25 minutes ensures a crispy, golden-brown crust.

Chef Saito cooks a traditional simmered dish in a kaiseki style: Jibuni, simmered duck and awafu. It's a great way to warm up during the cold winter months. 1. Sear the scored duck, skin-side down ...

It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked straight out of the fridge.

Leave to soak at room temperature for at least three hours, then put it in a rice cooker. Put the salted duck leg on top and steam until the rice is cooked. While the rice is soaking ...