Lovely treatment of the duck, the timings of get the fat nice and rendered then flip it and cook for another 5 or more minutes, depending on size and how you like it, were spot on. Very pleasant marinade, though a hint too sweet perhaps, I would half the sugar next time. Seedlip was used instead of gin, as specced in the recipe, and if poured in at the end of cooking and thickened up it makes a great sauce. The crisps were nice and flavoursome, but a little too hard, with only the fatter, softer chunks coming out really…
