How To Cook Your Duck Crown & Stuffed Legs With Dark Fruits, Smoked Pancetta & Juniper

Roast Crown:

1. On the day of roasting, remove your crown from the packaging, pat dry and bring to room temperature. Make a note of the weight from the label.
2. Carefully score the skin with a sharp knife then over a sink scald the goose crown with a litre of boiling water. Leave to air dry then massage with sea salt & a little oil.
3. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
4. Place the crown breast side upwards & roast for 30 minutes, then reduce the heat to 160°C fan assisted or 180°C without a fan (gas 4) & continue to roast for an additional 20-30 minutes, the internal core temperature should read 58°C.
5. Cover with foil & rest for half an hour or so before carving.

Pot Roast Leg Parcels:

1. Preheat your oven to 120°C for fan assisted or 140°C for ovens without a fan (gas 2).
2. Place parcels onto roasting tray on a bed of chopped onion, carrot & celery & cover with foil.
3. Slow roast for 2½ hours until tender when pierced with a skewer.
4. To finish increase oven temperature of the oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8) & roast uncovered for 10 minutes until nice & brown.

To serve:

Serve with cranberry & bread sauces, roast potatoes & a selection of seasonal vegetables.