Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure ... all over the duck and fill the cavities of the duck with the peel and whole spices.

steam or blanch the whole duck in boiling water before roasting to help crisp up the skin. Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...