To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces ...

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 ...

Discard any fat that can be readily removed. Wash the duck, pat dry, and place in a large roasting pan. Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle ...

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 at 180°C to make the skin crispy until the ...

For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but don't let the butcher cut it up. When you get it home, strip the meat in large pieces from the carcass.

Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck ...

Potato Perfection: These duck fat roasted potatoes are ridiculously delicious ... Peel the yukon gold potatoes and divide them once in half. Use potatoes that are equal in size for best results.

Want to amp up your roast dinner this weekend with some added indulgence? Try swapping chicken for duck, using Delia Smith's method for roast Seville orange-glazed duck with port wine sauce.

Spread carrots across a baking sheet and roast ... Dress hot carrots with half the honey-butter. Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise into ...