Finely chop 2 shallots, and soften with 50g butter, cook gently for 5 minutes, add the port and reduce by half, add 25g honey and then add the skimmed duck juice and the roasted giblet stock.

Take out the giblets from the duck and place them in a separate tray with chopped leek, carrot, celery and parsley stalks.

Turducken is an intriguing blend: turkey, duck and ... the roast five hours late. Even so, the bird had been kept cool thanks ...

With Christmas around the corner, it's important to get your roast potatoes just right - and one chef shared a tip which ...

I approached my first multiple bird roast - otherwise known as a turducken - with an open mind. The turducken is an ingenious combination of turkey, duck and ... based on UK food and safety ...

Turkey might be the traditional choice for a roast, but a beautifully roasted duck with vibrant orange and zesty lemon offers an elegant alternative. The rich, tender meat absorbs the citrus ...