In this recipe, you will marinate duck legs in a blend of aromatic spices and flavorings, then roast it to crispy, ...

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

If you have used two pans, transfer duck and fat to a roasting pan, cover with foil, and place in oven. Roast legs 2 hours; remove foil and roast until golden brown, about 1 hour more. Remove duck ...

The roasted grapes in this dish are blended to ... Preheat the oven to 160°C. Season the duck legs liberally with salt and pepper and rub into the skin. Place the duck legs in a baking dish ...

I am a big fan of duck. When roasted to perfection the crispy skin is just amazing. In this recipe, I couldn't help adding some orange as a nod to the French connection to Vietnam, and the fact ...

Next, the duck legs are removed and taken back to the kitchen to be roasted further for the second part of the dish. As I watch, Jacquin places the remaining carcass in the central cavity of the ...

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 ...

Duck season has opened and the duck recipe showcases a much underused ingredient. Duck fat is a chef's secret ingredient, bringing comfort and indulgence to winter dishes.