Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the ...

Dish that defines your cooking style? The dish I'm known for at Rialto is the slow-roasted duck. It’s an old-fashioned recipe. The duck is marinated overnight in balsamic, soy sauce and mustard.

The USDA recommends duck be cooked to a minimum temperature of 165 degrees Fahrenheit -- yet it is often served medium rare.

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

The French colonisation of Vietnam lasted nearly 100 years, resulting in the merging of two quite different culinary styles – this recipe is an example of how well they work together.

This tender and tasty duck is perfect to make and freeze-ahead. Asian spices flavour the meat which can be served in Chinese pancakes, available frozen from many Asian supermarkets, or on rice or ...