I love roast duck. But I don’t always want to roast a whole duck, and recipes for single-serving bone-in duck quarters seem absent from the internet. So with some trial and error I came up with my own. This brined slow-roasted duck quarter will give you a delicious fall-off-the-bone treat for that lazy fall or winter weekend dinner, or even that solo holiday of peaceful introspection. Start it cooking around lunch time, and by dinner the house will be filled with the wonderful aroma of the season. You might find it a challenge to wait the full 6 hours to let it finish, but you’ll see it’s well worth the wait!