Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off ...

In this recipe, the duck is slow-roasted to render the fat and keep the meat moist. Toward the end of cooking, a lemon and ...

This time, the apple and celery root are the stars of the show for chef Peter Lehner. The delicious celeriac vegetables and ...

Chef Angie Mar's succulent roast duck brings new meaning to the term ... Hansche reimagines the traditional German dish in her recipe for sour cherry–glazed roasted goose legs, an easier ...

Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller. Preheat oven to 200°C. Place duck pieces and skin on an oven tray lined with baking ...

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 ...

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.