how do I cook a duck?

[picl]

The co-op, down my way, were selling ducks so cheaply this morning. Unfortunately, I've never cooked a duck, and don't know how to. Should I treat it like a chicken? To baste or not to baste, that is the question?
Any advice would be most appreciated.
I phoned my mum, and she had to revert to Delia's book and it sounded a bit too elabourate and expensive - ie morello cherries at this time of year! Please help!

I saw Delia cooking that duck recipe on tv earlier in the week. Agree the cherry sauce might be a bit much but the way she roasted it sounded fantastic and not hard.

Was basically pricking the skin to let the fat run out, roasting it on a rack so the fat could drip out (duck v v fatty so definitely no basting required), and keeping it in the oven for quite a long time (can't remember the temps but presumably in your mum's book).

I'll definitely be giving it a try.

(was cherry jam btw & not fresh cherries in the programme)

Here's the recipe. I'd just ignore the stuff about the cherry sauce if you don't fancy it.

Follow Nigel Slater's advice - works a treat every time. The trick is to pour a kettle of boiling water over the duck before you roast it - it hlps the skin go lovely and crispy. Shove potatoes up its bum and lay them around it and then soak up the fats and juices. Not a diet meal but very yummy. Who needs cherry sauce?
www.guardian.co.uk/lifeandstyle/2005/dec/11/foodanddrink

thank you so much for the advice... I've stuck the damn bird in the freezer and will try again next weekend - today we ate pizza...kids didn't mind!(nor me)

Just don't - did one a few weeks ago still trying to get oven clean. That said it was delicous and followed the Nigel Slater recipe posted, it's always lovely.

I made crispy duck with my half-price Co-op duck!!

I poured a kettle of boiling water over it then dried thoroughly and roasted for 3 hours till well done.

I were loverly. (slurp)

Just remember that ducks usually have giblets inside. Boil up the neck and heart for the gravy stock and pan-fry the liver with a shallot for your lunch!