Slow Roast Duck (or goose)

Ingredients

• 1 Duck or Goose

Method

1. Heat the oven to 140C
2. Salt and pepper the duck
3. Place in a heavy casserole large enough to comfortably take the bird
4. Place in the oven and roast for 6 hours.  Do not be tempted to lift the lid too often as this will let the moisture out.

You can use the same method for a goose but allow longer for roasting.  Both ducks and geese have plenty of fat to keep the meat moist.  The meat should fall off the bones.

Note if your lid is not tight fitting take 225 g plain flour in a bowl and using a K Beater mix with 150ml of cold water until a soft paste but not sticky.  Divide the dough into 4 and roll each piece into a cylinder about 9 inches (23 cm) long on a lightly floured surface. Now position these all around the rim of the casserole – it doesn't matter what they look like.

This is a good but expensive casserole to use https://www.amazon.fr/gp/product/B000S6F3O4/ref=ox_sc_saved_image_2?smid=A1X6FK5RDHNB96&psc=1

This recipe came from Jiri Schneider a dear friend from Prague with a lovely husband and a beautiful daughter.