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Preheat the oven to 200°C/gas mark 6
Prick the skin of the duck with a toothpick or metal skewer and season all over with salt
Place on a baking tray and roast for 20 minutes plus 20 minutes per 500g (for example, a 2kg duck would take 1 hour 40 minutes)
Remove the duck from the oven and cover with foil. Rest for at least 20 minutes before serving


For an extra crispy skin, pour a kettle of boiling water over the duck and then leave to dry for an hour before cooking.

If roasting vegetables to accompany your duck, cook the duck on a wire rack and place the vegetables on the shelf below. The duck fat will drip on to the vegetables and give great extra flavour.


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