Use a tissue to clean the duck and make it dry. Add 4 teaspoons of homemade mixture duck salt and massage the duck from the inside to make sure that the salt is spread everywhere. Stuff the duck with ...

A touchstone for a beautifully executed whole roast duck lies in its skin. Particularly, it has to be crispy and ooze fat when bitten into. Yet, roasting a duck to this point can be pretty difficult, ...

Being able to think like a hungry duck is an essential skill for successful waterfowl scouting and hunting. The ability to find key food sources is directly related to putting roast duck on the family ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

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 ...

To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the seasoning, place the cinnamon sticks ...

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.