The neck can be used for a delicious duck stock. Remove the skin on the neck for encasing your favourite stuffing or to make a duck neck sausage.
Never stuff the cavity of a whole duck, only use this space to insert small aromatics such as herbs. This allows the duck to ventilate whilst cooking.
For a delicious crispy skin for whole duck, legs or breasts, simple remove from packaging, pat dry with paper towel and leave unwrapped in the fridge overnight to dry out. The drier the skin is, the crispier it will become when cooking.