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 ...

For the thin pancakes to wrap the duck and the hoisin sauce to accompany it, see the recipes on our peking duck platter.

When it comes to fat-washing bourbon, sometimes the ingredients hiding in plain sight can make for some of the most ...

return to the oven for another hour. Remove the duck from the oven and cover loosely with tin foil and leave to rest for about 15 minutes. The best way to eat the duck is to pull the meat away ...