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, ...

Sit the duck ... Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for ...

Cook the duck for 8 minutes on this side, until most of the fat has run out from under the skin and the skin is crisp and golden. Spoon away most of the excess fat. Turn the duck over, then cook ...

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 ...

This tasty dish is composed of roasted duck, with crispy skin, served with pancakes, sweet bean paste, cucumber and scallions. Diners wrap the duck and other ingredients into the pancake and eat.

I am a big fan of duck. When roasted to perfection the crispy skin is just amazing. In this recipe, I couldn't help adding some orange as a nod to the French connection to Vietnam, and the fact ...