One of my fondest memories from childhood is ordering Chinese takeout, getting my fried rice, and then rummaging through the carry-out bag, praying that my dad remembered to ask for duck sauce.

Just when Guy thinks it can’t get any better, Dom introduces him to their duck confit fried rice. Dom starts by salt-curing duck legs for 24 hours with a mix of kosher salt, pink salt ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

A mere $18 will get you a large plate of perfectly seasoned Thai fried rice topped with what seems like at least half a duck, juicy and tender with wonderfully crispy skin. It is not a skimpy duck ...

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.