Cooking with Duck

When preparing a duck for roasting, prick its skin in all the fatty places so that the fat can run out during cooking. Make sure that you place the bird on a rack to ensure that the skin remains crispy, and then place in an oven at 205°C/ 400°F/ Gas mark 6. Cook for 20 minutes per pound.

Duck joints can also be braised in the oven at 180°C/350°F/Gas Mk 4 for about an hour.