Set aside the duck in its roasting tray ready to roast again later. Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan ...

Roast the duck two times. The first time roast it at ... Cut the duck and prepare the lemongrass sauce. To make the sauce, start by chopping the lemongrass, galangal, and red onion.

Serve with the cherry sauce. The sauce can be made up to a day ahead and reheated. Duck can be roasted eight hours ahead if serving cold.

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) ...

Stuffed, roasted duck breasts served with a port reduction ... The addition of a port-cranberry sauce adds sweetness and acidity that elegantly complements the rich duck meat.

A duck roasted in this manner is crisp to the touch ... paint a few splashes of bean sauce on the pancake. Next, place the scallion in the center of the pancake, and with your chopsticks add ...

The sauce should be balanced in sweet, salt and spice. Soak rice in water for a while. Boil two cups of water with brown onion. Add rice and cook by absorption method. De mould pilaf in the center of ...

If time is short buy a whole duck ready roasted from the Chinese grocer or restaurant nearby. If roasting your own duck, cook at 200C until the meat starts to fall off the bone.