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 ...

it would be a shame to toss or fry them in neutral-tasting cooking oils. To save spuds from a flavorless fate, duck fat can be used to elevate anything from thick-cut fries to roasted fingerlings.

I am a big fan of duck. When roasted to perfection the crispy skin is just amazing. In this recipe, I couldn't help adding some orange as a nod to the French connection to Vietnam, and the fact ...