In this edition of Recipe Lab, our food writer takes up the ultimate challenge: Creating a restaurant-worthy chicken dinner that even her picky toddler will love. The recipe? Calvin Eng’s “Roast duck (without a duck), ” cleverly named in a nod to the decadent and complex flavour of a roasted duck. This method involves spatchcocking the bird, which helps create an evenly-browned skin and cuts down the cooking time, too. So how did her toddler feel about it? Read more.

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