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I am going to slow cook a whole duck in a Romertopf today and haven’t found any exciting recipes other than rubbing it with salt.
Do any of you have any experience with this? Any favourite herbs, spices or veg to cook along side it in the Romertopf?
Also, would you keep all the fat inside the Romertopf until the end or would you take some of it out while it’s cooking?

Therese

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