Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck ...

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 ...

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 ...

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 ...

Cantonese Roast Duck is a Chinese-style whole duck marinaded in a mixture of spices, air-dried over a period of time and ...

Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with ...

The potatoes roasted under the duck for the last hour get so sweet and golden from the glorious duck juices. Preheat the oven to 180C. Place duck on a rack in a roasting tray and rub with horopito ...

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 ...

Season the skin with salt, place in a roasting pan, and roast in the oven for about 2 to 2½ hours or until the internal temperature reads 145 to 150 degrees, rotating the bird halfway through the ...