Originally the cherries for this classic French recipe would have ... to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and ...

During the slow-cooking process, the duck releases a rich, flavorful liquid. By chilling this liquid, you can easily remove excess fat and concentrate the juices into a delicious reduction that ...

This tender and tasty duck is perfect to make and freeze-ahead. Asian spices flavour the meat which can be served in Chinese pancakes, available frozen from many Asian supermarkets, or on rice or ...

Flip and cook on the other side for about 5 minutes. Remove the duck legs on to a plate or transfer to a slow cooker if using. Pour out all but about a tablespoon of fat from the saucepan.

Cover the grill, leaving the top vents open, and slow-cook the duck for 2 hours. Do not open the grill for the first 45 minutes of the smoking process. After this period, more coals can be added ...

A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...