Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast ...

Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven, and roast, turning every 25 minutes, until they begin to brown (about an hour). Mix together balsamic vinegar ...

Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle with salt and pepper. Roast for 45 minutes. Remove from the oven and scatter the vegetables around the ...

You can roast them until golden and crispy ... it's not a good idea to go straight from a cold fridge to a hot pan or oven. Your duck needs to get to room temperature first; otherwise, the ...

Place in a pre-heated oven and cook for 45 minutes ... add 25g honey and then add the skimmed duck juice and the roasted giblet stock. Cook on a medium heat until the liquid has reduced to ...

(In Peking duck recipes, for example ... carefully turn goose breast side down. Return to oven and roast for about 30 minutes longer, basting every 15 minutes, or until an instant-read thermometer ...

I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...