I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...

Return to the oven and roast for another 45 minutes, checking occasionally to make sure the duck is browning. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be ...

Roast in the oven for 25 minutes ... When cooked, remove the duck from the oven and set aside to rest. While the duck is resting make the potato pancakes. Mix the cold mash, flour and baking ...

This roast duck looks great on any holiday table ... pink peppercorn–infused sweet-and-sour brown butter sauce to make it downright swoon-worthy.

To make the cherry sauce ... The sauce can be made up to a day ahead and reheated. Duck can be roasted eight hours ahead if serving cold.

Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it will melt in your mouth and the added horopito gives a delicious, savoury pepperiness.

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.