With a handful of days remaining in the duck season, it was interesting to see the dramatic increases in the number of ducks invading our state for the Wildlife and Fisheries’ January aerial survey.

Seal the cavity by tucking in the neck of the duck. Chill the duck in the fridge for three hours. (Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C ...

Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Set up a steamer with a good amount ...

Riverstone Kitchen chef/owner and food writer. Used in both Asian and European cuisines, duck is easily able to handle robust flavours from earthy root vegetables and bitter greens, to spices and ...