This great Asian inspired starter is quick to make, packs a punch of flavour and could easily be made into a larger portion or a main course and served with steamed rice. It is also a great way to use ...

Cut figs in half if large; combine in a small bowl with port and sugar. Cover, stand 3 hours or overnight. Cut each duck fillet in half; coat with cornflour, shake away excess. Heat the oil in a wok, ...

This time, the apple and celery root are the stars of the show for chef Peter Lehner. The delicious celeriac vegetables and glazed apples taste great and go perfectly with the duck fillet. But of ...

France has more than its fair share of flamboyant dishes – but the most elaborate of all is pressed duck, where a roast duck's bones are crushed to create a decadent "blood sauce". Follow the loops of ...