Another powerful flavor that you can add to roast duck is gochujang. This Korean paste is often sold in red tubes, found on the shelves at your Korean and East Asian grocery stores. Gochujang is a ...

There is nothing better than a mouthwatering, tender pot roast. If you have a sous vide machine, get ready for a new level of ...

Duck pairs beautifully with pears and figs, which have a concentrated flavor after they're baked. Since there are already potatoes and shallots also in the pan, all you need is a simple green salad to ...

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it will melt in your mouth and the added horopito gives a delicious, savoury pepperiness.

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 ...

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 ...

Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes into a pan and just cover with water. Add a tablespoon of salt, cover with a lid, and bring to the boil. Boil for 15 minutes, until cooked ...

Preheat a heavy baking sheet in a 425°F oven for five minutes. This creates a hot surface that starts “frying” the potatoes ...

There's no shortage of recipes promising the secret to the ultimate crispy roast potatoes, with everyone having their own unique methods for a similarly tasty outcome. But what if there was a method ...