Transfer the duck to a warm plate to rest. Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted ...

If you're ready to bring some duck to your table, try one of these delicious recipes to make it happen. Read more: 12 ...

Roast for about 30 minutes ... Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving.

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 ...

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

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.

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 ...

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.

Combine the salt, wine, duck fat, shallots ... and place in the oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste the bird every 15 to 20 minutes until ...