Roast duck

• Whole Duck
• 1 tsp salt

Pre-heat oven to 200°C/400°F/Gas Mark 6.

Remove the bag of giblets from body cavity if they are provided. Don’t throw them away – they can be used to prepare a traditional duck gravy.

Place duck on a rack in a roasting tin, prick the skin all over with a fork and rub in 1 teaspoon of salt into the fat. Roast on the middle oven shelf for 20 minutes per 500g plus 20 minutes extra.

Leave to stand for 10 minutes before carving.

Chef says

Duck is often viewed as a meat that is difficult to cook, however, the reality is that it’s no more complicated than your average chicken, but the results are so much tastier!

The fat content can also put people off trying duck. It’s true, duck is a fattier meat than chicken, but the trick is to cook the duck on a rack over a roasting tray and regularly pour the fat off during cooking. Don’t throw it away though, it can be used to cook the best roast potatoes ever!