CRISPY DUCK. I've always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say "cook". I do nothing except cut some fat off the duck and sit it on a rack on a roasting tin and put it in the oven for hours on end. Then, I take it out, set to with some forks and put some shop-bought Chinese pancakes on to steam.
Want Indian curry in a hurry? Try this restaurant style butter chicken masala (murgh makhani) recipe which is super easy and takes under an hour! It's authentic, no fuss and can also be made in the crockpot! Unlike other butter chicken recipes, not loaded with butter and cream.