Wipe off any excess vinegar using kitchen paper. Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges. Roast the duck ...

There’s more roast meat per capita in ... chopped-to-order pork is Yummy BBQ Kitchen. You’ll know you’ve made it when you spy the crackly-skinned duck hanging in the window, or catch a ...

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 ...

I think duck fat makes for the best roast potatoes. Not only does the duck fat add flavour to the potatoes (it adds a touch of savouriness), duck fat also has a high smoking point, which means ...

Transfer to the baking tray and roast for about 8–10 ... cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Meanwhile, to make the sauce, set aside ...