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

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

(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 ...

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 ...

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 ...

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 ...

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 ...

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.

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 ...