wings, and fat from the skin. For example, use duck fat the next time you make fried chicken. It's also amazing in roasted potatoes.

They decoy nicely, offer a challenging shot on the wing, and ... when temperatures allow—whole plucked and roasted—are as good as any mallard duck or acorn-eating woodie.

In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet. Bake until chicken is golden and skin is crispy, 50 to 60 minutes ...

Proceed to tie it: using elastic food-grade string (available at any housewares store), knot the wings ... of your duck from burning. Transfer to a preheated static oven at 392°F and cook the ...

The duck should be tender in the wings and the legs should be easily pulled away from the body. Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the ...