A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature ...

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 ...

Then we cut the breasts in the middle, carefully stuff them, and then roast ... easy to cook. So next time you want to feel ...

We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it ...

Catering for just two this Christmas? Make it extra special with our smaller festive mains such as roast duck, poached halibut and turkey pot pies, plus impressive vegetarian and vegan options ...

anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are delicious cut up and eaten plain, you can also use them as the base for another dish. For this soup ...

While duck cooks, toss carrots with oil and a pinch of salt. Spread carrots across a baking sheet and roast, on the center rack, until fork-tender, about 10 minutes depending on size. Halfway ...

Not all of us have a local Asian supermarket or Chinese restaurant where you have the convenience of buying your duck already cooked for a peking duck feast but it is incredibly easy to cook the ...

I think duck fat makes for the best roast potatoes. Not only does the duck fat add flavour to the potatoes (it adds a touch of savouriness), duck fat also has a high smoking point, which means ...