Duck breast with port and cherry wine. Sounds decadent, doesn’t it? Imagine a cooked-to-perfection duck breast served with a ...

Cut half of the duck and fry it at 180°C to make the skin crispy until the colour becomes dark red. Cut the duck and prepare the lemongrass sauce. To make the sauce, start by chopping the lemongrass, ...

It would make an excellent glaze for spareribs or chicken wings ... In the spirit of South Carolina style BBQ, you'll find ...

Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and ...

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. To make the cherry sauce ...

John Torode is in the kitchen with a recipe for an authentic Chinese meal that’s easy to create at home - Chinese duck with plum sauce and noodles. Put the oil and the shallots into the saucepan ...

Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.

The key to a good late night snack is that it needs to be comforting while being easy to prepare while half-asleep. This is ...

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.