I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums once the roasting is over - will legs ...
I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while. ...
I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...