Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare or medium, 3-5 minutes more. Let duck rest at least 5 minutes before slicing. While duck cooks ...
When hot, add the stock to the duck and roast for 15 minutes. Lower the temperature to 160oc and roast for a further 50 minutes. Brush with more of the glaze as you cook. Any remaining bring to ...
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