I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes ...

Meanwhile, stuff the cavity of each duck with 8 orange quarters. Truss the ducks and prick the entire surface of the skin with a fork, taking care not to puncture the flesh. Put the ducks into the ...

Split and butterfly each duck-breast half. Place each one between ... Remove from heat, add the orange juice and zest, and swirl the pan around until the mixture emulsifies. Season to taste ...

Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck ...

Impress your friends with this intriguing twist on a ploughman’s lunch. It’s easy to make, but you’ll need to start 2–3 days ahead. The duck breasts are cured, like ham, and the legs are ...