Nigella's crispy duck

[Ishouldhavechosenagoldfish]

... from Nigella Express, has anyone tried it? It sounds too simple to be true, and I can't work out how it manages to be crispy after 4 hours of slow cooking, unless she means 'crispy' as in 'small unrecognisable blackened lump'. Any other hands-free ways of cooking duck? I want it for dinner tomorrow night, but have to go out for an hour or so in the evening, so want to come back to it. TIA.

I've made it a couple of times although I haven't eat it because I don't like duck. It looks good and everyone always says it's delicious. I should make it again soon really, DH loves it. I'm sure it's not authentic but it is quick and easy :)

Another Nigella idea for duck, from How to Eat, is to boil the duck first. This can be done well in advance. (I usually portion it, and simmer it for maybe 45mins, as I don't have a pot large enough for a whole duck).

You can then let it get completely cold, and when you want to eat just blast it in a really hot oven for about 20 minutes.

It's a really delicious way of cooking it, as the flesh is meltingly tender and the skin goes really crispy. Lots of restaurants use this method.

MMMmmm

I just came on your thread to drool over the memory of that recipe. It is that simple.

Make sure you clean your oven well afterwards though as it spits loads on fat out and your smoke alarms will be going off next time you bake anything.

I've been meaning to come back and say, it was great! I really did just throw it in the oven and just blasted it for 30 minutes before we ate. I just shredded it to serve - it only just did 4 of us though, and it was 2.6kg.

I saw the How to Eat recipe, but I do hate the smell of boiling meat, so that put me off a bit. Maybe next time ... thanks, all.