For curious home cooks, learning to break down a duck opens up a world of tasty possibilities. Here's how to tackle the task ...

Delicious tender medium rare duck breast with perfect crispy fat and an easy lightly sweet red wine orange sauce.

Duck may not be an ingredient you use every day, but this meaty and flavorful protein should definitely be on your list of ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

2. Lay the duck, skin side down into a pan and cook it over medium heat. When the skin becomes a crispy golden brown, take the duck out and remove excess oil by patting with a paper towel.

As you step through the front door on Dec. 25 and walk into a house full of laughter, music, hugs and holiday lights, you can ...

When cooking duck you do not need to add any oil to the frying pan (i.e. heat a dry frying pan) as there will be plenty of fat/oil that renders out from the duck. Unlike chicken, duck breast ...

(Or they can be refrigerated for longer. Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums ...