Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this... read recipe
Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly... read recipe
Lots of people have woks, but so many people get it wrong because they don't really understand the principle of stir-frying - i.e. you get a pan really hot and you don't overcrowd it with veg so that it starts boiling and not stir-frying. You could make this... read recipe
If you are the type of person who goes into a supermarket and buys prepacked chicken or duck breasts, thighs or drumsticks, then I really want to start you thinking along the lines of buying a whole chicken or duck. It's far better to buy the whole bird and... read recipe