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

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes. Preheat the oven to 200C/400F/Gas 6. Heat a wok until ...

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

Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve with more sliced red chilies if you like. Peeling Shallots: If you find the skins won’t ...

Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful not to reach the flesh. 3. Rub duck breast with pepper, salt and few sage leaves on ...