Roasting a duck for a novice

[ThatsLongFam]

I fancy making roast duck for Christmas dinner this year, but have never roasted duck before. Any tips?

I really don’t like it very pink like you get it in posh restaurants, but also don’t want to dry it out. I’m envisioning something more like the texture of Chinese aromatic duck...but cooked in a normal oven. Realistic?

How many people will it need to serve, as there isn't much meat on a duck really? You might be better doing duck breasts, one per person.

Only 4 of us. I will still do a ham and all the other trimmings, so it doesn’t need to go further than one meal for the four of us (no need for leftovers).

Tips here :-

www.bbcgoodfood.com/howto/guide/how-cook-duck

I usually just carve it into 4 portions rather than slice it up.
And the fat that comes out as it cooks is wonderful for roasties.

OP I've recently watched 'the sound of Music' so opened your thread expecting to find catholic compliant recipes for serving duck to a nun.

Ada's right, there's not much left on a duck after you've cooked it. I am shocked how little there is on a goose! It melts away into the delicious fat in the tin.

I always prick the skin all over, pour on boiling water and then dry it with a hairdryer. It makes the skin really crispy.

And possibly I'm too cautious, but i would be concerned at cooking something untried for Christmas dinner. Maybe have a practise in the weeks before?