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 ...

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 ...

(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 ...

Place in a pre-heated oven and cook for 45 minutes ... add 25g honey and then add the skimmed duck juice and the roasted giblet stock. Cook on a medium heat until the liquid has reduced 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 ...