Duck à l’Orange is a classic French dish combining the rich, savory flavor of roasted duck with a bright, tangy orange sauce.
When I was testing this recipe it was Chinese New Year and I started thinking about the Chinese love of crispy duck. The roasted grapes in this dish are blended to make a sweet sauce, similar to ...
Let the bird rest for a few minutes before carving. Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut. Maybe you’ve ...
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.
Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature ...
We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it ...
If you have a cocktail smoker, use it to give a hint of smoke to the duck. The key to this easy roast leg of lamb is the dry brine. The meat is coated with an herby, pleasantly salty crust before ...