Best-Ever Slow Roast Duck

Preheat the oven to 90C. Rinse the duck and pat dry, then trim any excess fat and season with salt inside and out. Rub the skin with salt, sprinkle with cumin and pop in a roasting tin. Add a little water to the tin, cover with foil and roast for 7 hours. Turn up the temperature to 120C and roast for 6 hours more. Don’t remove the foil, don’t baste, and don’t drain the fat from the tin!
An hour before the end of the roasting time, remove the foil and brush the duck with honey all over. Turn up the heat to 170C, then roast for the final hour before serving with cabbage and dumplings, if you fancy.

13 hrs

4 serving

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