Recipe Sections
Dry duck with a paper towel and if possible leave in refrigerator to dry out before cooking.
1. Pre heat oven to 190C. Place duck on a rack in a roasting tray.
2. Ensure the vent end of the duck is open to allow even cooking. Never stuff the duck as it prevents even cooking and will absorb moisture and the stuffing will go soggy, Cook the stuffing separately. Place your favourite herbs, zest or orange or garlic inside the cavity for a wonderful aroma while the duck is cooking.
3. Season with sea salt and freshly ground pepper.
4. Roast for approx 1hr per kg until golden brown then remove duck from oven and leave to rest for 20 mins.
5. To serve cut out the 2 breasts and the 2 legs or shred the meat from the bones.
6. There will be quite a bit of fat in the bottom of the roasting tray (this is good). Pour this off and leave to cool. The fat will come to the top and the juices will settle on the bottom. Use the juices to make your sauce and store the fat in the refrigerator to cook the world's best roast potatoes.
7. Duck reheats really well so cook it ahead of time or the day before, joint it when it is cold and then reheat the portions skin side up in a hot oven or under a hot grill.
8.Always serve the sauce on the plate, not over the crispy skin of the duck.