Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven, and roast, turning every 25 minutes, until they begin to brown (about an hour). Mix together balsamic vinegar ...

Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle with salt and pepper. Roast for 45 minutes. Remove from the oven and scatter the vegetables around the ...

(In Peking duck recipes, for example ... carefully turn goose breast side down. Return to oven and roast for about 30 minutes longer, basting every 15 minutes, or until an instant-read thermometer ...

Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast ...

You can roast them until golden and crispy ... it's not a good idea to go straight from a cold fridge to a hot pan or oven. Your duck needs to get to room temperature first; otherwise, the ...

Remove from the oven and allow to rest for 20 minutes. Cook’s note: Serve with cauliflower mash and teriyaki wok-fried greens. The second sachet of five-spice and leftover roast duck can be used to ...

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

The potatoes roasted under the duck for the last hour get so sweet and golden from the glorious duck juices. Preheat the oven to 180C. Place duck on a rack in a roasting tray and rub with horopito ...

Preheat the oven to 180°C. 2. Place the potatoes in a large ... Carefully transfer the potatoes to the hot duck fat and baste to coat thoroughly. 5. Roast until golden brown, basting often so they ...