The crucial moment in the roasting process comes during the last 30 minutes of cooking. In the final leg of roasting, position the duck breast-side up in the oven -- this step is where the magic ...

Birds like chicken, duck, quail, and Cornish hens are smaller, worthy alternatives to the traditional Thanksgiving turkey.

You can order the famous turkey that's stuffed with a duck, chicken and Cajun stuffing online and pop in the oven for the big ...

For years I used the same method for cooking duck breasts – the duck went into a hot pan and was quickly browned on the fatty side (as the fat melted), then a couple of minutes on the other side and ...

It's wise to check every hour or so during roasting and pour away the excess fat to prevent it spilling over into the oven. For Chinese-style crispy duck, steam or blanch the whole duck in boiling ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...