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 ...

In this recipe, the duck is slow-roasted to render the fat and keep the meat moist. Toward the end of cooking, a lemon and ...

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 ...

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 ...

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 golden brown and very crisp ...

This recipe gives you slightly more plums than you ... Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

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.