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

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 ...

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 ...

The Peking duck has gained notoriety for its city-wide love. Here are the top restaurants where you can find the gamey ...

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 ...

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).

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.