cooking It crackles well, particularly if the skin is removed before cooking & finished off in a hot oven. Slow cooking will get rid of most of the fat but thats the best part. A great value that top chefs fall back on time & time again. You could give it the crispy duck treatment
- finely score, douse with boiling water before hanging up to dry. Cooking on a rack, over a baking tray of stock, is a bit of a fiddle but there seems to be as much consensus as you will ever get that it will produce the finest, crispiest crackling. A more practical approach is to give it a rub of seasoning & roast at 220°C for half an hour before switching the oven down for a further hour. Serve with apple sauce. storage Keep for 5 days in the fridge & do not exceed use by date. Can be frozen on the day of delivery to retain their flavour & tenderness for up to 6 months. When freezing defrost thoroughly & consume within 24 hours. Do not refreeze once thawed.