How to cook your free-range duck:

1. Preheat the oven to 200°C/180°C (fan)/ gas mark 6.

2. 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.

3. Sit the duck on a rack in a roasting tin and place in the middle of the oven.

4. Roast the duck for 45 minutes per kg plus 10 minutes extra.

5. 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).

6. Once the duck is cooked, cover with tin foil and leave to rest for approximately 15 minutes.

7. Enjoy!