Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the ...

In this recipe, the duck is slow-roasted to render the fat and keep the meat moist. Toward the end of cooking, a lemon and ...

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad. Cook for 30 minutes ...

The figs become extra sweet and supple this way, with a subtle aroma slow-dancing in the back. Spread onto the roasted duck meat after cooking, it strikes the perfect contrast with the crispy, savory ...

I’ve kept them for a good six months in the past. Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.

It’s the most infamous and outrageous of all Thanksgiving main courses: the Turducken. A meat-on-meat-on-meat extravaganza, ...

Dish that defines your cooking style? The dish I'm known for at Rialto is the slow-roasted duck. It’s an old-fashioned recipe. The duck is marinated overnight in balsamic, soy sauce and mustard.

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 ...

Argentina may have made Malbec popular, but it originated in France, writes Rosamund Hall. Now, French Malbec is making a comeback ...

Duck confit at Hamilton Walker’s ... Photo by Alyssa Buckley The second course was braised beef with roasted corn and a beef ...

Whether you’re looking to plan a family meal out or a team gathering, there are plenty of fantastic local spots to try ...