Any ideas? I roasted a tray of duck legs a while ago. They didn't come out anything like as falling-off-the-bone as I wanted, but we ate some anyway and put the rest in the freezer. If I defrost them then reheat very slowly, under foil, in a low oven for a longish time, will that get them to the falling-off-the-bone texture that I missed first time round? I don't have any extra duck fat to add to them unf.
Cheers