Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours ... Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown ...

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 ...

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 duck and increase heat to medium. Sear meat side until interior is cooked medium-rare or medium, 3-5 minutes more. Let duck rest at least 5 minutes before slicing. While duck cooks ...

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 ...

This recipe gives you slightly more plums than you need, but cooking fewer doesn’t work ... all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a ...