Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast ...

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 ...

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 ...

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 ...

Roast potatoes ... out of the oven soggy and flavourless. Thanh, a cook and founder of Eat Little Bird has shared that the key to making crispier roasties is to simply cook them in duck fat ...

I’ve kept them for a good six months in the past. Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.