Remove the duck from the oven and reduce the temperature to 300 ... and maybe even duck with sauerkraut. If you like to cook, you must have experimented with a root vegetables recipe or two.

Most people have an oven (and if you don't, you can cook confit on a stovetop), and an oven-safe vessel that can snugly fit a few duck legs submerged in fat. That's all the equipment needed for ...

Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and ... then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of ...

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 ...

(Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml ...

(Some hind quarter roasts, like the top and bottom rounds, are also great for cutting into steaks.) Slow-cooking in a dutch oven or an electric slow-cooker, like a CrockPot, allows a roast to break ...

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 ...