The rise of the “modern” kopitiam is perhaps the easiest of food trends to grasp. Unlike hotpot or bingsu, this is our food, ...

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

Originally the cherries for this classic French recipe would have to be fresh, so the time of year you could make this was restricted. Now you can use frozen ones if needed. Sit the duck, breast ...

Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the ...

The Quanjude Restaurant, the largest roast duck restaurant in Beijing if not in the world, opened for business in 1979. Located near Hepingmen Gate (Peace Gate), it has a floor space of 15,000 ...

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes.

San choi bao - also known as lettuce cups or wraps - can be made with a variety of ingredients. Restaurant versions of this dish usually make it with pigeon - which is a waste of an expensive ...

Chinese home cooks pressed for time often round out a meal with meats from the siu mei (roast meat) shop: anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are ...

We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it ...

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...