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 ...

(CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately). Transfer to kitchen ...

Roast ducks on a trivet over a deep-sided roasting ... fat to prevent it spilling over into the oven. For Chinese-style crispy duck, steam or blanch the whole duck in boiling water before roasting ...

The bun vit (Vietnamese duck noodle soup with bamboo shoots) shop on Tran Quoc Vuong Street in Cau Giay district in Hanoi ...

This time, the apple and celery root are the stars of the show for chef Peter Lehner. The delicious celeriac vegetables and ...