All about roast duck

For 4 people:  Buy a 2.25 – 2.75 duck
For 6 people:  You will need two ducks of this size

Want it crispy? 

Just make sure it is really, really dry before it goes into the oven. Use kitchen paper to absorb all the moisture and it dry it inside as well.

It’s not a good idea to stuff a duck. It is a very fatty bird and the stuffing will absorb the fat and become very greasy. You can cook the stuffing separately though.

Using the tip of a sharp knife or a skewer, lightly prick the breast and leg skins to help the fat render down during roasting. Any fat drained from the duck can be saved and used for making duck fat roast potatoes – yummy!

Calculate the cooking time, based on the following: cook for 15 minutes at 230ºC/Fan 210ºC, 450ºF, Gas 8, then reduce to 190ºC/Fan 170ºC, 425ºF, Gas 5 and cook for 20 minutes per kilo for medium-rare, 32 minutes per kilo for well-done, plus 20 minutes’ resting time.

If the ducks are ready-trussed, untie the string and loosen the legs – the birds will cook better.