Remove your duck from the packaging, prick the skin all over
with a fork then scald the skin by pouring a kettle full of boiling
water over the bird resting on a wire rack over the sink, then
leave to air dry for an hour before seasoning with good quality sea
Preheat your oven to 210°C for fan assisted or 230°C for ovens
without a fan (gas 8).
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Place in the centre of the oven and roast for 25 minutes, then
reduce the heat to 160°C for fan assisted or 180°C for ovens
without a fan (gas 4) & roast 20 minutes per 500g basting with
its own fat 2-3 times whilst roasting reaching a core temperature
of 65°C before resting.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of foil. Rest for a minimum of 20 minutes