A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

Allow to cool completely and pour over the duck slices. Toss gently and set aside for 1 hour; overnight in the fridge is even better. Pour the marinade off the duck and discard. Heat the oil in a ...

Scoop the salad onto serving plates, then top with the duck, sprinkle with the crispy shallots and serve with more sliced red chilies if you like. Peeling Shallots: If you find the skins won’t ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

The roasted grapes in this dish are blended ... turn down the heat or remove from the oven). While the duck is cooking prepare the salad. Cut the cucumber into 1cm cubes and slice the leek into ...