Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Remove the flesh from the duck and finely slice it, discarding the bones. Heat a wok (or frying pan), add the oil and heat. Add the ginger and garlic and cook until golden to flavour the oil ...

Dom starts with chicken stock made from roasted chicken bones, mirepoix (a mix of onions ... Dom introduces him to their duck confit fried rice. Dom starts by salt-curing duck legs for 24 hours ...