Seal the cavity by tucking in the neck of the duck. Chill the duck in the fridge for three hours. (Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C ...

Since it contains a high water content and vital nutrients, it becomes an easy target for microbial growth. Synthetic ...

Cheers, Rebecca Ah, the old duck-neck sausage trick ... If you're after a great recipe book full of sausagey ideas then you should get a copy of Jeremy Schmid's Bangers to Bacon (NewHolland).