Roast Duck

Duck has an insulating layer of fat which will drain out when cooked in a hot oven. Always have the oven hot!

• Pre-heat oven to 220  C.

• Place duck on a rack in a roasting tray. Ensure the vent end of the duck is open to allow even cooking.

• Season with salt and pepper.

• Roast in the pre-heated oven for 45 minutes per kilo.

• To ensure duck is cooked, insert a skewer into the thigh, juices should run clear.

• Remove duck from oven and leave to rest for 20 minutes.

• Joint and serve.

There will be quite a bit of fat in the bottom of the roasting tray – this is good.

Pour into a bowl and leave to cool. The fat will come to the top and the juices will go to the bottom. You can then use the juices to make your sauce and the duck fat can be kept to cook your roasted potatoes.

Cook stuffing separately.

Fruit sauces and duck are marriages made in heaven.