To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat ... and sprinkle with salt and pepper. Roast for 45 minutes. Remove from the oven and scatter the ...

Roast for about 30 minutes ... basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body. Drain the fat from the bottom of the ...

Want to amp up your roast dinner this weekend with some added indulgence? Try swapping chicken for duck, using Delia Smith's method for roast Seville orange-glazed duck with port wine sauce.

It makes it easier for the body to absorb them ... depending on the amount of meat. Duck confit is traditionally served with roasted potatoes, stewed cabbage, and cranberry sauce.