Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes.

The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, ... Sweet-Tart Duck Breasts With Fresh Cherry Sauce. Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad.

No Christmas feast is complete without a roasted turkey. In this episode, however, we try to give the Asian cousin a chance to shine with Chef Bob's Roast Duck à l'orange. There is one problem, though ...

Roast for 30 minutes, brushing with the glaze every 10 minutes. If the duck isn't browned at the end of 30 minutes, keep roasting and glazing every 10 minutes until the duck reaches the desired color.

Put the duck legs in a casserole with the duck fat or oil. Brown quickly on the hob then add 100ml water, cover and roast for 1½-2 hours, until the meat is falling off the bone. Set aside to cool ...

Crispy Duck Breast in Orange Sauce. If you love duck in orange sauce, you’ll be thrilled how easy it is to make a perfect, crispy, crunchy duck breast at home – with delicious, tender meat and ...

Also add the unpeeled garlic (7). Continue cooking the duck breast by basting the meat with the cooking juices (8); if you place the herbs on the meat, they will avoid burning during cooking.

Cook for another 30-40 minutes or until the duck is tender to the point of a knife and the sauce has reduced. Check the seasoning in the vegetables/sauce and mix the gremolata ingredients together ...

Rub the duck all over with the ghee, salt and pepper (throw a pinch of salt and pepper inside the duck too) and then place on a wire rack with a deep roasting tray underneath to catch all the fat ...