Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast ...

Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven ...

There’s something undeniably comforting about a Dutch Oven Pot Roast, especially when the weather turns cooler and the ...

Prick the duck all over with a fork (very important!) to help release the fat, and sprinkle with salt and pepper. Roast for 45 minutes. Remove from the oven and scatter the vegetables around the ...

The potatoes roasted under the duck for the last hour get so sweet and golden from the glorious duck juices. Preheat the oven to 180C. Place duck on a rack in a roasting tray and rub with horopito ...

The Dutch oven creates a sealed environment, similar to a foil packet, allowing the garlic to soften and lightly caramelize. You can roast up to six heads of garlic at a time in a Dutch oven.

But what are the main differences to consider when deciding between cooking a pot roast in the slow cooker or the Dutch oven? For chef John Politte, who also has his own range of custom seasonings ...