In the final leg of roasting, position the duck breast-side up in the oven -- this step is where the magic happens, as it's essential for achieving that deep, golden hue that defines a perfectly ...

In this recipe, you will marinate duck legs in a blend of aromatic spices and flavorings, then roast it to crispy, fall-off-the-bone perfection. The marinade features staples of Chinese cooking, ...

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad. Cook for 30 minutes ...

It will keep for weeks if properly covered in the fat. The duck legs can then be extracted, the fat scraped off, and grilled to crisp perfection. Salt cure the duck legs overnight in the fridge ...

The ability to find key food sources is directly related to putting roast duck on the family dinner table ... Diving species float lower in the water than dabblers and have legs set further back on ...

The owners of La Grenouille, a beloved French restaurant that closed abruptly this fall after a six-decade run, have sold its ...

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 ...

Trim the duck legs of any extra fat (that is, trim off any extra skin hanging off the sides). Season with salt and pepper on both sides. Heat oven to 150C. In a saucepan heat the butter and olive oil.

He had wanted a plate of roast duck rice, sans rice ... However, the female employee indicated that the minimum portion would ...

Discover our top tagine-style dishes, from slow-cooked tender, flavour-packed meat versions to vegetarian favourites, ...

As you break out the flannel for fall, local chefs are breaking out the season's traditional flavors. They're giving menus a ...

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...