Ingredients
- 1 x 2.3kg (5lb) Gressingham duck
Method
- Preheat oven to 220°C/425°F/gas mark 7. Remove any fat from the duck cavity. Prick underside of duck all over with a fork, then put bird on a wire rack in a roasting tray. Season.
- Roast in oven for 30 mins. Reduce heat to 190°C/375°F/gas mark 5 and continue to cook for 45 mins–1hr, basting occasionally, until cooked through so juices run clear when meat is pierced.
- Remove the duck from the oven and allow to rest for 10 mins. To carve, carefully cut away the legs and then thinly slice the breast.
Notes
The secret to the perfect result is to let the fat drip away from the bird, allowing the skin to get really nice and crispy. Allow 10 mins standing time after cooking before carving.