The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

If you have time, cover with plastic wrap and let the duck marinate ... Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve with more sliced ...

When I was testing this recipe it was Chinese New Year and I started thinking about the Chinese love of crispy duck ... Once the duck is cooked, remove from the tray and wrap in foil while ...

Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful not to reach the flesh. 3. Rub duck breast with pepper, salt and few sage leaves on ...

After the skin is crispy, carefully flip the duck breast ... If you have leftover duck, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days.

After the skin is crispy, carefully flip the duck breast over using tongs ... If you have leftover breast, wrap it tightly in plastic wrap or place it in an airtight container, and refrigerate ...