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Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals ... skin-side down. Gently cook without moving or flipping until fat renders and skin turns a rich ...

Heat the duck fat or vegetable oil in a ... Place the beef in a roasting tin and roast in the oven for one hour (this will give you rare meat). Cook for a further 15 minutes for medium-rare ...

When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock ...

Combine the salt, wine, duck fat, shallots ... season with a little salt and pepper, and place in the oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste ...