Place in a pan, cover with duck fat, add the rosemary and slowly ... To make the lamb jus, roast the bones in the oven in an oven tray for one hour or until it has caramelised.

The main (but not the only) reason to come here is for the signature roast Peking duck – a glorious bronzed ... serving for which you have a choice – stir-fried duck with ginger and spring onion, or ...

If honey-beer chicken sounds good to you then you'll have a great time at Crispy Duck. A plethora of ... tofu with ginger and spring onion with sesame prawn toasts. Good value, friendly staff ...

Transfer skillet to preheated oven; roast, flipping beans every 10 minutes, until wilted, lightly charred, and tender, 30 to 40 minutes. Remove skillet from oven. Stir in ginger, chile ...

Start with dishes like Wagyu beef tartare served Cantonese chu hou-style (in a fermented soybean sauce); white cut kingfish with ginger ... spring onion and white soy; or drunken chicken. Follow with ...

Cook for 45 minutes, then turn duck breast upwards and continue to roast for 1 hour. Remove from bag, carve thinly and serve hot with sauce, spring onions and Mandarin Pancakes. If liked, plum or ...

Spanish Ibérico pigs are used for the expertly executed barbecued pork; the ducks for the signature Peking duck are ... beans and roasted peanuts. A paste made from minced spring onion and ...

Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower ... Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 ...

Turn duck over and roast for 45 minutes more Turn duck over again (breast side up), tilting duck to train any liquid from cavity into pan Step into a world where the truth shines bright, and every ...

When the pan is hot, add the duck breasts, skin side down, and sear over low heat until browned, about 6 minutes. Turn the breasts and cook for 2 minutes, then roast in the oven for 5 minutes.

My sous chef Adam and I used to make this Christmas hash recipe at Le Caprice years ago as a brunch for the team, with the leftover from the roast. It was always a hit. For the duck egg ...

Of course, we had the Platter of Roasted Irish Duck (RM188/whole duck ... The accompanying ginger and spring onion dip lent it a tangy note that elevated the taste of the chicken.