Perfect Slow Roast Duck

Preheat the oven to 90C. Generously season the duck inside and out with salt, rubbing it into the folds of skin. Sprinkle with the cumin, place in a large roasting tin and add a little water to the tin, too. Cover with foil and roast for 7 hours. Increase the temperature to 120C and roast for another 6 hours, once again covered with foil. Do not baste.
An hour before the end of the roasting time, remove the foil and brush the duck all over with honey (you can loosen the honey with a bit of olive oil or duck fat from the pan if needed). Roast uncovered for the final hour, until golden, crispy and delicious. Leave to rest for 20 mins, then carve and serve with cabbage, roast potatoes and all your favourite roast dinner sides.

13 hrs

4 serving

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