Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Crispy Duck

    Hi. I am going to try to cook Nigella's Crispy Duck recipe but I'm using just a crown rather than a whole duck. How long will it take to cook? I imagine it would be less?

    From the nigella team:

    A "crown" of poultry is the whole breast of the bird, still on the bone. It will cook more quickly than a whole bird and will, obviously, feed less people than a whole duck. Fortunately duck has quite a lot of fat, even on the breast area, so the meat stays moist when the meat is cooked very thoroughly.

    You do need to cook the breast until it is tender enough to be shredded with forks and also until the fat has rendered completey away. We would suggest that the crown will need around 3 hours of initial cooking, followed by the 30 minutes of high heat blast at the end. You could also use duck legs instead of a whole duck and as these are quite small they should need about 2 to 2 1/2 hours of initial cooking, followed by the 30 minutes on high heat.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.