Pull the skin off the duck and slice into thin strips. Mix with a bit of the marinade. Cut the duck meat into thin strips and mix with the remaining marinade. Heat a wok or suitable pan over a high heat. Drain the duck skin strips and fr…
Preheat the oven to 190°C. Pour boiling water over the duck breasts. Prick the skin well. Remove from the water and place, skin-side down, in a lightly oiled pan. Cook slowly until the skin is golden brown and crisp. Place the mushrooms…
Rub the duck legs and pork belly with the juniper berries and salt. Cover and cure in the fridge overnight. Preheat the oven to 140°C. Rub the cure off the duck legs and pork belly with a damp cloth, do not rinse under water. Plac…
Preheat the oven to 200°C. Pour boiling water over the duck and pat dry. Using a sharp knife, score the skin of the duck, then season with salt. Place in a pan over a low heat and cook until the fat runs and the skin is crisp and brown. S…
Remove the skin from the duck and slice thinly. Slowly dry-fry over a low heat until crisp and brown. Remove with a slotted spoon. Bring to the boil the broth, juices, soy sauce, ginger, garlic and star anise. Add the skinned duck breasts.…
Preheat the oven to 200°C. Score the duck skin, then place the fillets in a bowl and cover with boiling water. Drain, dry and season. Place the turnips on a baking tray lined with baking paper and season to taste. Place the duck fillets …
To make the mushrooms, preheat the oven to 160°C. Brush the mushrooms clean, trim and tear into pieces if large or leave whole if small. Turn onto a baking tray lined with baking paper. Mix with the oil, garlic and some salt, spreading the…
Heat the olive oil in a saucepan over a medium heat. Brown the duck in the oil on both sides. Remove from the pan and set aside. Brown the onion, leeks, carrots, celery and garlic in the same pan, then add the thyme and rosemary. Ad…
Preheat the oven to 160°C. Brown the duck legs in the oil in a heatproof casserole with a tight- fitting lid. Remove the duck, season and set aside. Pour o the fat. Place the onion and celery in the casserole, with Pour off the fat. Pla…
Remove the skin from the duck. Remove any excess fat. Mix the peanut oil, soy, sherry, cornflour, ginger and garlic with the thinly sliced duck meat. Slice the skin thinly and dry-fry in a preheated hot wok, taking care not to burn. Once…