A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

We left happy, but I soon realized that we’d missed out on the restaurant’s best dish — the roasted duck special that comes as a single for one person or a couple for two. I returned with my ...

Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature ...

Place the duck inside the oven to roast it. Roast the duck two times. The first time roast it at 125°C for 20 minutes and the second time at 145°C for 25 minutes. Cut half of the duck and fry it ...

I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...

Roasted whole duck is decadent. It takes a little bit longer ... with tin foil and leave to rest for about 15 minutes. The best way to eat the duck is to pull the meat away from the bones with ...

A restaurant known for producing the "best roast duck in the world" is opening in Fulham. Little Four Seasons Restaurant, an offshoot of the iconic Four Seasons Restaurant, has announced its grand ...

Potato Perfection: These duck fat roasted potatoes are ridiculously delicious ... just a few key steps for best results. The hardest part is waiting while they roast to golden perfection!