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 ...

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.

Chicken rillettes, originating from France, are a delightful spread made by slow-cooking pork, chicken or other white meat in fat until tender, then shredding and mixing it with the flavourful cooking ...

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 ...

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.

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad. Cook for 30 minutes ...

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 ...