I have a duck

[HowsTheSerenity]

and I would like to roast it.

I can be arsed faffing around to do it Chinese style.
Is it like cooking a chicken? I have never cooked a duck before. Can you make duck gravy?
I am at a loss. I should never have bought it but it was on sale

Can't be arsed sorry.

Hugh's duck.

Wouldn't worry if you haven't got giblets though - bleurgh.

Ooh that looks good.
Will give that a go. And if I buy wine I can drink some while cooking....just to make sure it is not posioned or anything.

Port makes fabulous gravy, as does red wine if there's any left after the chef's dibs.

Key thing with duck is that it is a very fatty meat. You have to score or prick it thoroughly all over and then roast it on a rack, raised above the roasting pan. If not it will fry in its own fat.

If you put the potatoes in the fat, though, they will be crispy and delicious.

Best way is to pour boiling water over to help release the fat and cook it on a rack over water, tented with foil. You then remove the foil and the tin of water and put back in the oven to blast the skin until crisp. That way you get meltingly tender meat and lovely skin without a lot of fat underneath.

A good to get the fat out of all the liquid, is to line a sieve with damp kitchen paper and pass the liquid though that. The fat stays on the paper and the liquid through the sieve. Due to the amount of fat in duck, might be best to remove some of the fat by chilling first.

The advantage of this method of cooking is that it can be cooked to serve later, being crisped up just before serving. I know a restaurant near Preston that's been cooking duckling like this for over 40 years.

Well duck is in the oven. Not sure if it will turn out. There is always pizza in case it fails

Soory, went away for the weekend.
Duck was fab! I made the giblet gravy, did the duck just like Hugh's.
Thanks for all the advice!!

Just roast it for longer if you want to have with pancakes Chinese-style. needs to be falling off the bone.

And now you should have a nice pot pot of duck-fat for your roasties?

Has anyone ever tried cooking duck on a rotiserie? I have one in my oven which I use all the time for chicken (I doubt I will every roast a chicken any other way again) but I have never tried doing a duck on it.

I am assuming that it would help all the fat run out, but I am also worried that all the fat might catch light.

Duck is on the menu for Sunday (just got to catch the damn thing now)