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1 x Luv-a-Duck Whole Duck
1 tblsp flaked Sea Salt
Pre heat oven to 190°C.
Pat the duck dry using a paper towel and season with salt. This will create a crispy skin.
Ensure the vent end of the duck is open to allow even cooking.
Place duck on a rack in a roasting tray. The tray will collect any reduced fat which can be saved and used for roasting vegetables.
Roast for 40 mins per kg, until the skin is crispy and golden. Rest for 20 mins before portioning. Gently cut out the 2 breasts and the 2 legs with a sharp knife and serve.
Serve with your choice of roasted vegetables. We reccomend serving with Roast Duck Fat Potatoes.
Optional: Leave the duck uncovered in the fridge overnight for extra crispy skin.