These crispy egg rolls are not complete without a generous helping of duck sauce. We've made a quick and easy homemade version -- no need to squeeze all of the sweet sauce out of those little packets!

Cut the duck breast into strips and place on the leaf. Add strips of cucumber and spring onions. 5. Spoon the reduced sauce on top and roll the lettuce into bite size rolls. 6. Serve the rolls as ...

Put the duck ... the egg-wash until you have a firm, sealed spring roll. Place on a tray lined with clingfilm. Continue until you have used all the mixture. To make the dipping sauce, put the ...

Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long ... Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan.

Take a medium sized heavy based saucepan and line with pieces of cabbage, especially the larger chunks that are difficult to use for rolls ... make avgolemono (egg and lemon) sauce, whisk the ...

It’s a looker, all right, Neil Perry’s new Song Bird. Even the Maseratis slow to a crawl outside the heritage-listed Gaden ...

This duck recipe is a winner. The skin is crispy, it’s full of flavour and the sauce is magic (feel free to use sherry or just wine if you don’t have marsala).

People always tuck into these light, fresh rice paper filled rolls. There are endless combinations — teriyaki chicken is a favourite — but here I used smoked duck which I found on a recent outing.

Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve.

Pasta is the star of Italian cuisine. But the pasta foundation can't stand alone and always calls for a saucy coating, like ...