Reduce the oven temperature 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 the legs should be easily pulled away from the ...

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 ...

Pulled duck is a game-changer when it comes to slow-cooked meats. While pulled pork and beef are well-known favorites, duck ...

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 ...

Dish that defines your cooking style? The dish I'm known for at Rialto is the slow-roasted duck. It’s an old-fashioned recipe. The duck is marinated overnight in balsamic, soy sauce and mustard.

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.