METHOD

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1. Remove the legs and thigh from the bird but leave the breasts and wings on the crown.

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2. Lightly oil the crown and sprinkle generously with salt and pepper.

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3. Add a tablespoon of duck or chicken fat to a very hot pan, and pan fry both sides of the breast for just a few minutes until golden brown.  Do the same with the legs, skin side down. But don’t overcook.

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4. Place the crown, breast up in a baking tray with the legs skin side up. Apply herbs such as tarragon or thyme generously in the cavity and under the pieces. Cut a head of garlic in two and add the halves to the tray.

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5. Place the tray in a hot oven 225°C for 30 to­ 35 mins, basting twice, ­taking care not to burn the garlic.  Use a probe to ensure the thickest part of the breast temp does not exceed 70°C.

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6. Remove from oven, and cover loosely with foil for at least 30 minutes, and use pan juices for gravy.