Duck leg

Roast them skin-side up at 160°C for about 2½–3 hours, until the meat is very tender and pulls easily from the bone. For crisp skin, finish at 220°C for 10–15 minutes.

Pat the skin dry and prick it all over with a skewer, taking care not to pierce the meat. Start skin-side down in a cold frying pan over a low heat so the fat renders gradually, then turn and roast or grill until crisp.

Try them with roast potatoes cooked in some of the rendered duck fat, plus red cabbage or braised greens. Orange, apple and a sharp gravy also work well with the rich meat.

Keep raw duck legs covered on the bottom shelf of the fridge and use them by the use-by date. Cool cooked meat promptly, refrigerate within two hours, eat within 48 hours and reheat until steaming hot.

Yes. Cool them promptly, wrap or seal them well and freeze; thaw in the fridge before reheating. Reheat until steaming hot all the way through, and only reheat leftovers once.

Yes: bone-in, skin-on chicken thighs work well in a roast or casserole, but they usually cook faster, so check that they are cooked through before serving. They have a milder flavour and render less fat.

Duck leg has 16 g fat per 100 g, compared with 10.2 g in chicken leg. Their protein amounts are similar: 17 g in duck leg and 17.9 g in chicken leg.