Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

Use the carcass to make a flavourful broth for noodles, and top with the duck meat and some vegetables. Chop the carcass into several large pieces and place them in a medium-sized pot. Add 1.5 ...

This recipe is gluten free and versatile. The duck adds a touch of luxury and the recipe can be take advantage of favourite vegetables or ones that are in season. It's quick to make and packed ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

This recipe takes a little time to make because the broth needs to simmer to extract the flavour from the bones, but the work is not difficult. You need only the duck carcass (minus the tail ...

Riverstone Kitchen chef/owner and food writer. Used in both Asian and European cuisines, duck is easily able to handle robust flavours from earthy root vegetables and bitter greens, to spices and ...

Or cool completely and reheat in the oven covered, until hot throughout, adding a little more broth if needed. 1. Heat demi-glace in a sauce pot, add in truffle oil and duck drippings, whisk briskly.