Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and ...

John Torode is in the kitchen with a recipe for an authentic Chinese meal that’s easy to create at home - Chinese duck with plum sauce and noodles. Put the oil and the shallots into the saucepan ...

When his wife wants a divorce -- in preference of a romantic Frenchman -- husband Livio seemingly accepts. But when he sets up a last weekend together with his secretary and his wife's lover, the ...

Season with soy sauce. Serve the duck and sauce alongside the wilted greens. If you are unable to source sea buckthorn berries, just omit and reduce the orange juice slightly for a more intense ...

Jarred pasta sauce can be a lifesaver. Having one or two knocking around your pantry guarantees an easy meal is in reach—you can add meat or vegetables, doctor it with spices or just dump it on ...

Duck hunters hate buying waders. I can’t blame them. Because at some point, even the best duck hunting waders will fail you. It’s impossible for them not to. Duck hunters bend, crouch, take a knee, ...

These crispy egg rolls are not complete without a generous helping of duck sauce. We've made a quick and easy homemade version -- no need to squeeze all of the sweet sauce out of those little packets!

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.

Emily Kame Kngwarreye was an influential Australian artist associated with Indigenous Australian art. She was born in 1910 in Alhalkere, Australia and passed away in 1996 in Alice Springs, Northern ...

Pole vaulter Armand Duplantis clears 6.15 meters, wins in Lausanne Armand Duplantis cleared 6.15 meters on his final attempt to win in Lausanne -- his first pole vault competition since setting ...

This duck recipe is a winner. The skin is crispy, it’s full of flavour and the sauce is magic (feel free to use sherry or just wine if you don’t have marsala).