slow roast duck

Technique
Stage 1
Heat the broiler to 90C/70C fan/gas ¼. Flush the duck and wipe off. Remove the abundance fat from the rear end and neck, then liberally season the duck with salt, all around. Put the salt into every one of the folds of the skin, as well. Sprinkle with the cumin and put in a simmering tin or huge lidded ovenproof pot. Add a little water to the lower part of the tin, cover with foil or the top and meal for 7 hrs.

Stage 2
After 7 hrs, the duck will look softly cooked, the skin will be yellow and the meat won't be totally delicate yet (don't penetrate it with a fork). Increment the temperature to 120C/100C fan/gas ½ and broil for another 6 hrs. Continuously cook the duck covered with the top or foil - don't treat and don't eliminate the fat.

Stage 3
An hour prior to the furthest limit of simmering, eliminate the foil or top and brush the duck done with the honey. The skin will be brilliant and firm. Assuming you like, you can build the stove temperature or put the duck under the barbecue for a significantly crispier completion. Present with dumplings and cabbage, assuming that you like.