Nigella's Roast Duck Legs With Potatoes from KITCHEN) roasts cubes of potato in the fat that is rendered from the duck as it ...

In the final leg of roasting, position the duck breast-side up in the oven -- this step is where the magic happens, as it's essential for achieving that deep, golden hue that defines a perfectly ...

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle with salt and pepper. Roast for 45 minutes. Remove from the oven and scatter the vegetables around the ...

Place the duck in the chiller for three days to dry the skin and prepare for the final steps. Place the duck inside the oven to roast it. Roast the duck two times. The first time roast it at 125°C for ...

Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with ...

The roasted grapes in this dish are blended ... and you’ve got Asian-style French duck! Preheat the oven to 160°C. Season the duck legs liberally with salt and pepper and rub into the skin.

The potatoes roasted under the duck for the last hour get so sweet and golden from the glorious duck juices. Preheat the oven to 180C. Place duck on a rack in a roasting tray and rub with horopito ...

I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...

Roast in the oven for 30-40 minutes to crisp up, then remove and leave to rest. To serve, remove the legs from each duck and remove the breasts from the carcass. Slice the breasts. Spoon the apple ...