Cut along the ribcage on both sides, separating the front of the duck from the back. Stand the duck upright on its neck end for easier maneuvering. You'll need to use a sawing and cracking motion ...

Hold the duck by the neck and very quickly dunk the bird into ... the duck should be crispy and the fat should be mostly rendered. Cut the duck into pieces and serve with chilled sesame noodles.

Since it contains a high water content and vital nutrients, it becomes an easy target for microbial growth. Synthetic ...

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry ...

in from end where wedge was cut; this angled end is where neck joins body. Shape the duck’s body by making a cut at tail end: cut down on an angle for about 2.5cm (1in), then cut upwards ...