This was a big bird at 2.5kg. The fact that the two of us polished it off in one night both disturbs me and provides me with not a single moment of regret.
The skin was crispy and flaky, almost like a salty, salty pastry. And the meat juicy and succulent. I see no reason to ever use another method to roast a duck. 180c for 1 hour 45 minutes, on a wire rack with a pan to catch the fat. A little longer than suggested in the book, but this was also a bigger bird.
Some newly acquired Bristol five spice pepper was a great addition. Less in your face than some peppercorns, more aromatic.
The duck is so indulgent and fatty that the sharp beetroot compote was wonderful. A little time consuming to grate the beetroot without a food processor, but worth it. A lovely addition would be some toasted chopped nuts sprinkled over the top.
From Rory O’Connell – Master It, pg. 188 & pg. 292