Instructions: Preheat the oven to 180 degrees C/350 degrees F/gas mark 4.

Cut the duck into quarters.

Pull away any large lumps of fat.

In an ovenproof pan heat a little oil brown the portions on both sides then remove.

Add the onion carrot leek and herbs and cook over a medium heat until brown at the edges and starting to soften.

Return the duck to the pan and pour in the Madeira.

Bring to the boil and cook for a couple of minutes then put the pan in the oven for an hour and a half.

The duck will be tender and the vegetables quite soft.

Turn up the oven to 220 degrees C/ 425 degrees F/gas mark 7.

Put the duck in a clean roasting tin and return to the oven while you finish the gravy.

Strain the vegetables scoop off as much of the oil as you can (there is no need to be too fussy) then bring the liquid to the boil.

Pour in the vinegar and let the sauce bubble for a minute.

Remove the duck from the oven.

Pour over the sauce and a few more interesting pieces of the vegetables.

One of the joys of this simple way to cook duck is mat it does not fill the house with roast duck fumes.

Serves 2

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