Return to the oven and roast for another 45 minutes, checking occasionally to make sure the duck is browning. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be ...

Place the duck in a roasting tin, and prick the fleshy parts with a skewer.

Most people have an oven (and if you don't, you can cook confit on a stovetop), and an oven-safe vessel that can snugly fit a few duck legs submerged in fat. That's all the equipment needed for ...

(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 ...

When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock ...

If you know how to cook meat in a skillet ... Place the tray in the oven and bake for around 2 hours, or until the duck’s internal temperature reaches 165°F. When the duck has finished cooking ...