Tips for roasting a DUCK please. Thanks

[drosophila]

have decided to have a duck this year. Any tips? Many thanks!!!

Bump

Unwrap and dry your duck with a teatowel, put on a plate uncovered in the fridge for 24 hrs prior to cooking if poss to help it dry out.

Prick the skin all over and especially between the breast and leg.

Roast on a rack in an oven tray and drain the fat regularly [use it for your roasties]

As amberleaf says, you need a dry duck. Grind lots of salt and pepper over the duck too (the salt helps it dry out).

Make sure you roast the duck in a hot oven, about 220C to ensure you get a crisp skin. I also find it's a good idea to turn the duck during the cooking to get the skin crisp all over.

Many thanks