Ok I have a defrosted duck

[toolly]

and usual storecupboard bits and bobs. What can I make? Nothing to hard.

First, blast your duck with a very hot hairdryer. This opens the pores (and keeps them open) so that the fat runs out.

Then roast it upside down in a very hot oven. Duck shouldn't be too cooked.

200 c hot? or hotter. How long?

230 would be fine, though you might want to turn it down after 1/2 hour or so. Make sure the duck is at room temperature before putting it in the oven.

Do you have a roasting pan that collects the fat in the bottom? The type where the bird rests on a metal grid?

You'll have to clean your oven tomorrow...