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 sauce should be balanced in sweet, salt and spice. Soak rice in water for a while. Boil two cups of water with brown onion. Add rice and cook by absorption method. De mould pilaf in the center of ...

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.

Duck breasts ... make the plum sauce. Remove the pits from the plums then cut the flesh into small dice. Finely mince the shallots. Break the cinnamon stick into two pieces. Use the side of ...

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 ...

From classics such as duck confit to Chinese duck pancakes with hoisin sauce, duck is a supremely versatile ingredient. More often than not, I will simply roast a duck whole, until the meat starts ...