Preheat the oven to 200°C. Shred the leftover duck. Toss the meat with half the hoisin sauce and warm under the grill for 3–5 minutes. Heat the Asian pancakes in the microwave and fill with the duck, pomegranate rubies, radishes, b…
1. Heat the olive oil in a pan and fry the frikkadels until golden and cooked through, about 20 minutes. 2. To assemble, spread the hummus on a platter and top with the haricot beans, microleaves and celery, then add the frikkadels and b…
Pull the skin off the duck breasts and slice thinly. Place in a pan, pour over boiling water to cover and simmer until all the fat is rendered and the skin is crisp and golden. Pour off the fat and set the crackling aside. Stir-fry the sl…
Preheat the oven to 130ºC. Remove tails or preen glands from the ducks, and close skin over the neck vent. Blend marinade ingredients in a food processor. Paint each duck with marinade and place breast side up on a double layer of foil, …
We don't know about you. But this dish had us at "ready in 35". And also, "slow-cooked in duck fat". Try this indulgent dish because, well, all the hard work has already been done for you.
1. Heat the oil in a pan over high heat and then place the duck skin side down into the pan, cook for 5-7 minutes or until the skin crisps. Turn the heat down to medium and turn the duck over, cook for a further 3 minutes whilst basting the…
1. Remove the duck from the fridge at least 30 minutes before cooking. Preheat the oven to 180°C. Place the duck on an oven tray lined with baking paper, coat in olive oil and season. 2. Roast for 20–25 minutes, or until golden brown.…
Preheat the oven to 220°C. Pat dry the ducks using kitchen paper. Divide one of the five-spice sachets between the ducks. 2. Rub the spice and salt onto and inside the ducks, then place on a cooling rack over a deep baking tray and roas…
1. Prick the duck skin all over, then pour boiling water over it. Drain, then place skin-side down in a cold, nonstick pan. 2. Cook over a low heat until the skin is crisp and golden. Turn over and briefly brown the other side. It should t…
Prick the duck all over with the tip of a small, sharp knife. Pour boiling water over the bird and allow to stand for 2–3 minutes, turning often. Drain and dry thoroughly with kitchen paper. Mix the spices, sugar and seasoning, and co…