roast duck

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…