Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

For Chinese-style crispy duck, 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 ...

For Chinese-style crispy duck, 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 ...