Delicious tender medium rare duck breast with perfect crispy fat and an easy lightly sweet red wine orange sauce.

So, you're making Christmas dinner or some other special holiday meal. Here are some tips and recipes by Eric Akis from our ...

Peking Duck is a celebrated dish that hails from Beijing, known for its crispy skin and succulent meat. This iconic dish ...

Set aside the duck in its roasting tray ready to roast again later. Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan ...

Take out the giblets from the duck and place them in a separate tray with chopped leek, carrot, celery and parsley stalks.

The duck breast skin can also be rendered down ... but add the chopped watercress after reheating the sauce. This recipe is not suitable for freezing.

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.

John Torode is in the kitchen with a recipe for an authentic Chinese meal that’s easy to create at home - Chinese duck with plum sauce and noodles. Put the oil and the shallots into the saucepan ...

3. Cook these ingredients on slow flame till they reduces to a thick sauce consistency. The sauce should be balanced in sweet, salt and spice. Soak rice in water for a while. Boil two cups of water ...