You can roast them until golden and crispy, or you can try the French ... to go straight from a cold fridge to a hot pan or oven. Your duck needs to get to room temperature first; otherwise ...

Use the reserved goose fat (rendering any solids first) for sautéing or roasting, or swap it in anywhere you would use duck fat, like in these crispy layered ... Preheat oven to 350°F and ...

Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. After that reduce ...

Every Sunday morning, I would share a quarter roasted duck with my family and fight over the juicy crispy roast duck skin with my sibling. This was paired with what I think is the best stew in the ...