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 ...

Braised duck, caramelised in the oven, served with fig and chilli chutney accompanied by seasoned potato mash. Diagonally score the duck skin with a knife making sure you don't cut all the way through ...

Nick Halter, a Twin Cities reporter at Axios, noticed a peculiar pattern on his morning walks — hundreds of ducks braving subzero temperatures.

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 ...