Duck with port and cherry wine. A fabulous Dinner! Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves ...

Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving. To make the cherry sauce ...

John Torode is in the kitchen with a recipe for an authentic Chinese meal that’s easy to create at home - Chinese duck with plum sauce and noodles. Put the oil and the shallots into the saucepan ...

Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

Turn chicken over; press down firmly on breastbone until chicken is flat. Discard backbone or freeze to make stock at a later date. The hot and sour cherry sauce recipe makes 1½ cups. Store any ...

Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.

This duck recipe is a winner. The skin is crispy, it’s full of flavour and the sauce is magic (feel free to use sherry or just wine if you don’t have marsala).

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

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 ...

It’s what the current owner of Wei Ji Braised Duck @ Ang Mo Kio 628 Market is doing. In memory of the founder, the late Mr Ng Ming Wei, his wife continues to run the stall with the help of her ...

Many recipes for cranberry sauce use water alone, but I find a hint of orange elevates the flavor of the cranberries. While almost undetectable, the orange juice adds sunniness to the sauce.