Return to the oven and roast for another 45 minutes, checking occasionally to make sure the duck is browning. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be ...

However, I have plucked and roasted hundreds of them ... and white meat in the legs. Cook them rare like a duck to avoid the dreaded liver taste, and they’re great. The last sharptail I shot ...

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 ...

When mapping out plans for the Big Duck Project, I combed through the Serious Eats recipe archives to see what recipes had already been covered by the culinary team and noticed that while Daniel ...

Duck breast pairs perfectly with the sweet, juicy spiced cranberry sauce. You can make this sauce to go with any poultry, such as chicken and turkey too. It also makes a good salad dressing.

However, like with any roast dinner, you'll need to set aside ... of the duck and return it to the oven for its final cooking. Remove the duck to a carving board to rest while you make the sauce.

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 ...

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.

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.