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Hi Lindsey. Re cheese and herb fritters with sweet pepper marmalade, i've made this before and love it but this time i don't want to stand and cook them whilst my guests are here. How do you suggest cooking in advance and reheating them please. Possibly cook day before and reheat in the oven?
The Roast Duck with Sour Cherry Sauce in the Winter Collection is a great recipe but I sometimes have difficulty getting a duck of a weight close to the 2.7kg recommended. Often local supermarket ducks are considerably smaller and those from local farms are much larger. The last one I purchased was 3.4 kg and that was one of the smallest available! I wasn't sure how much additional time to add for such a large duck. So...
please could you advise what range of weight of duck would still cook well in the 2.5 hr cooking time? and,
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