So, you're making Christmas dinner or some other special holiday meal. Here are some tips and recipes by Eric Akis from our ...

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 ...

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

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 ...

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.

Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it will melt in your mouth and the added horopito gives a delicious, savoury pepperiness.

Roasted duck is one of those dishes that flawlessly tip-toes between the lines of fine dining and comfort. You can find it shining front and center at holiday parties and fancy feasts, but in ...

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 ...

Step one: Heat your chosen form of fat in a 200°C oven for 1 hour before cooking. Step two: Peel, dice and boil your potatoes with a pinch of salt until fork tender. Step three: Drain, return to the ...

anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are delicious cut up and eaten plain, you can also use them as the base for another dish. For this soup ...