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 ...

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...