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 ...

Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off ...

Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and ...

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

Carefully make an opening between the skin and the meat on the breasts without tearing through ... it will take a long time for the heat of the oven to reach the middle of your duck. Try this whole ...

Here’s another adaptation and a simple version using prunes and duck breasts for ease. Going with the duck theme, you can’t go past duck-fat chips and below is how we do them at Giraffe.

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 ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...