Pulled duck is a game-changer when it comes to slow-cooked meats. While pulled pork and beef are well-known favorites, duck ...

The next day, heat oven to 325 degrees. Place duck legs fat side down in a large ovenproof skillet, in snug single layer (you may have to use two skillets or cook them in batches). Heat over ...

(Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals ... skin-side down. Gently cook without moving or flipping until fat renders and skin turns a rich ...

Crispy, golden, and fluffy on the inside, these duck fat roasted potatoes are the perfect side dish for a traditional Sunday ...

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.

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 ...

Take out the giblets from the duck and place them in a separate tray with chopped leek, carrot, celery and parsley stalks. Place this in the bottom of the oven and cook for 30 minutes. Place into ...

Combine the salt, wine, duck fat, shallots ... season with a little salt and pepper, and place in the oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste ...