Whole duck. I used a 5-pound whole duck. You can use a fresh duck or a farmed duck. If using a frozen duck, make sure to ...

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Smoked duck breast is an art form that, if executed properly, can create a succulent, smoked, and irresistible dish. In this ...

Place them skin side up on a cutting board and leave to rest for 10 minutes. To smoke the duck breasts, put a double layer of foil in the bottom of an unoiled wok. Mix the tea leaves, rice ...

Preheat the oven to 200C/400F/Gas 6. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp.