Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry ...

Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is ...

Set another large tinfoil pan on the opposite side from the coals, return the grate to the grill, and set the duck away from the heat over the large tinfoil pan to catch the fat. Cover the grill ...

One summer day I helped my friend Marilee Gilman slaughter and process about 24 fat ducks. Marilee and her husband, Charlie, have a beautiful farm in Hotchkiss, Colorado, where they have grown or ...

Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!) Read our guide for more insight ...