Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking repertoire just a bit further. There's something so satisfying about starting ...

They decoy nicely, offer a challenging shot on the wing, and, though some might argue, every bit as tasty on the table as is a fat ‘ole greenhead or acorn-eating wood duck. So why no respect?

Proceed to tie it: using elastic food-grade string (available at any housewares store), knot the wings by passing ... help to keep the whole duck in shape during cooking. In a large pan, heat ...

The duck should be tender in the wings and the legs should be easily pulled away from the body. Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the ...