Here’s our guide to cooking the perfect roast duck:
Instructions
- Preheat the oven to 200°C/180°C (fan)/ gas mark 6.
- Dry the skin of the duck with kitchen paper, prick the skin all over with a skewer (particularly under the wings) then season generously with sea salt and freshly ground black pepper.
- Sit the duck on a rack in a roasting tin and place in the middle of the oven.
- Roast the duck for 45 minutes per kg plus 10 minutes extra.
- After 1 hour of cooking, pour the excess fat into a jar and put the duck back into the oven (saving the duck fat for your roast potatoes).
- Once the duck is cooked, cover with tin foil and leave to rest for approximately 15 minutes.
- Enjoy!
