Preheat the oven to 375 degrees Fahrenheit ... Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut.

Most people have an oven (and if you don't ... Before cooking, classic confit recipes call for curing duck legs for a day or two with salt, spices, herbs, and often aromatics.

(Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml ...

It's wise to check every hour or so during roasting and pour away the excess fat to prevent it spilling over into the oven. For Chinese-style crispy duck, steam or blanch the whole duck in boiling ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium ...

Confit duck is not something you whip up at home that ... either simmer gently on the hob or place in the oven at 200C/180C fan/gas mark 6. Step For the cherries, mix together all the ingredients ...

While this recipe might sound a little daunting ... to make the glaze and brush all over the skin of the duck and return it to the oven for its final cooking. Remove the duck to a carving board ...

Combine the salt, wine, duck fat, shallots ... wrap or tin foil and refrigerate overnight or up to 2 days. Preheat the oven to 475 degrees. Rinse the turkey, brush off the shallots and garlic ...

This recipe takes a little time to make because the broth needs to simmer to extract the flavour from the bones, but the work is not difficult. You need only the duck carcass (minus the tail ...

We think everyone loves a good roast and for Matariki we thought we would share a special recipe ... duck for the last hour get so sweet and golden from the glorious duck juices. Preheat the oven ...

Slow-cook the duck in the middle of the oven at 100°C for 6–7 hours ... Allow the jam to cool before serving with the duck leg confit. You can use the same recipe to make a red or black grape jam.