To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat ... and sprinkle with salt and pepper. Roast for 45 minutes. Remove from the oven and scatter the ...

Roast for about 30 minutes ... basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body. Drain the fat from the bottom of the ...

Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off ...

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