How to roast a duck...

[misshardbroom]

...first, catch your duck.

I was shopping in Aldi and, struck with the novelty of it all, bought a frozen duck because it wasn't any more expensive than buying a big chicken.

Only problem is, I've never cooked one before in my life, and have no idea what to do with it.

Hugh Fearnley-Whatsisface has one method, while Nigella is wittering about boiling it first (WTF?), and what I really want is a proven, failsafe method.

the Nigella Express is the easiest for crispy duck. Preheat oven to gas mk 3 - 170c. cut off flap of fat hanging over duck cavity sit duck on rack or slotted tray over deep roasting tin and roast for 4 hrs.Increase heat of oven to gas mk 7 - 220c for final 30 mins or if easier just leave duck in oven at gas mk 3 for 5.5 hours. I've done this 3 times and its worked each time. Meltingly tender duck, v. crispy skin. However, if duck is smallish shorten time - last one slightly overdcone. Also if defrosting duck make sure you dry it with kitchen paper inside and out well.

cook on v v v low heat overnight

And save all of the lovely fat that runs out to make roast potatoes for the next few months. Deeeeeelicious.

rub 5 spice, salt and pepper all over the skin. Prick it all over to allow the fat to come out, esp the pockets under the wings. I like to stick an orange/clementine/whatever I have in int he cavity and some bashed fresh ginger underneath the bird. Stand it on a rack inside a tray. Put your oven up full blast, and roast for 20 mions, then turn it down to 160-170 and roast til cooked.

Allow to rest. If the skin needs any further crisping, bung that back in the oven for a bit.

It is absolutely delicious, succulant with crispy skin and almost tastes like chinese crispy duck then cooked! I use the leftovers in pancakes or wraps with hoisin sauce.