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 ...

Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the ...

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 ...

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’ve kept them for a good six months in the past. Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.

The USDA recommends duck be cooked to a minimum temperature of 165 degrees Fahrenheit -- yet it is often served medium rare.

Dish that defines your cooking style? The dish I'm known for at Rialto is the slow-roasted duck. It’s an old-fashioned recipe. The duck is marinated overnight in balsamic, soy sauce and mustard.

Roasted duck and more at Beautiful South. Photo by Andrew Cebulka. David Schuttenberg, co-owner and executive chef of Beautiful South, loves serving Cantonese-style roasted duck for the holidays ...