Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

Roast in the oven for 25 minutes ... Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

Cut each duck into 4 pieces. Reserve necks, backbones, etc., for stock. Trim the extra skin from breasts, legs, and inside duck; cut into 1" pieces for cracklings. Place reserved bones, etc., in one ...

Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven, and roast, turning every 25 minutes, until they begin to brown (about an hour). Mix together balsamic vinegar ...

Rarely have I seen a braised duck like this where the meat is tender and not gamey. It’s all thanks to the use of freshly slaughtered water ducks. It just needs their own-made soy sauce that ...

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...