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Prepare duck portions by removing each thigh-bone, then just below the
Knuckle end of each leg – this allows the meat to shrink down during cooking.
Place portions in a shallow dish with thyme, lemon and orange zest, garlic, star anise and a generous amount of salt.
Rub mixture well over portions, then cover and refrigerate for 24 hours.
Preheat oven to 150 C. Heat fat or oil in saucepan until quite hot, pour over duck then place dish in oven and slow–cook for 2-3 hours or until tender.
Cool, then store duck in a clean container covered with the cooking fat to seal and preserve it.
To serve, preheat oven to 180C.
Remove duck from fat and place in oven until warm, then place under a preheated hot grill just prior to serving to crisp the skin.
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