Slow-roasting a duck may take hours, but the result is velvety meat covered by a layer of gloriously crisp and salty skin. The herbed garlic and fennel filling melts into an aromatic confit during cooking.
Duck breast in apple and calvados sauce - I just used this recipe and substituted plums for chopped desert apple and omitted the star anise. Finished the sauce with 100ml of double cream. YUMMERLISHIOUS!