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.

A fabulous Dinner! Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added ...

Serve with glazed turnips and braised mustard greens or turnip tops. Sauce for duck: Place the orange juice in a 2-quart saucepan and reduce by two thirds over medium heat, about 8 minutes.

Set aside the duck in its roasting tray ready to roast again later. Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan ...

Set aside the duck cooking juices. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat.

At Le PasSage, the carcass is used to make the sauce for a separate duck breast dish on the menu. That’s the end of the bad news. Everything Le PasSage includes with its duck is first class.

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.

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 ...