It's wise to check every hour or so during roasting and pour away the excess fat to prevent it spilling over into the oven. For Chinese-style crispy duck, steam or blanch the whole duck in boiling ...

2. Lay the duck, skin side down into a pan and cook it over medium heat. When the skin becomes a crispy golden brown, take the duck out and remove excess oil by patting with a paper towel.

Nothing beats fragrant seared duck with perfectly crispy skin -- especially when it's topped with a luscious apricot and cherry chutney. Leah Maroney knows how to make a delicious dish in a short ...

Forget spending all day tending to a tough duck in the oven, trying to coax flavor from its unyielding flesh ... a gamey fowl that would normally require hours of braising into a melt-in-your-mouth ...

Suffolk-based, Gressingham Duck®, is adding a brand new meal solution to its range of products, encouraging consumers to get inspired and cook duck at home. Renowned for its range of fresh duck ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

This recipe takes a little time to make because the broth needs to simmer to extract the flavour from the bones, but the work is not difficult. You need only the duck carcass (minus the tail ...

no expensive duck fat needed ... Instructions for the cooking process read: "Peel and chop potatoes into large pieces. Boil potatoes for 10 mins. Pour oil into an oven proof pan/dish/tray ...

Debbie Quinn has a lifelong love of food and cooking, nurtured in her parents’ restaurants and in her own family’s kitchen.

One of the biggest culinary letdowns is chicken with disappointingly flabby skin. Avoid this critical mistake by using ...

Chinese leftovers are tough to get tasting fresh again, but we have a few tips for getting close. One thing's for sure: ...