In this recipe, the duck is slow-roasted to render the fat and keep the meat moist. Toward the end of cooking, a lemon and ...

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 ... the roasting tin and pour the honey over the duck.

Let duck rest at least 5 minutes before slicing. While duck cooks, toss carrots with oil and a pinch of salt. Spread carrots across a baking sheet and roast ... the spiced honey-butter: In ...

Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry ...

Finely chop 2 shallots, and soften with 50g butter, cook gently for 5 minutes, add the port and reduce by half, add 25g honey and then add the skimmed duck juice and the roasted giblet stock.

Serve cracklings on the side. Strain fat over duck pieces. Duck can be made a few days ahead and kept, immersed in the fat, refrigerated. For the honey sauce: Skim off fat from stock. Bring stock to a ...

Step For the cherries, mix together all the ingredients in a small baking dish, and roast at 220C/200C fan/gas mark 7 for 30 minutes. Transfer the duck legs from the fat to a baking tray and roast ...