- 2-3 hours before cooking lightly prick the skin over the breast, season generously and return to fridge.
- 30 Minutes before cooking remove from fridge and bring to temperature.
- In a preheated oven a 220oC, cover the duck with foil and roast for 30 minutes.
- Remove the foil, baste with fat and reduce heat to 180oc.
- Roast for 30 minutes per kg, basting halfway through.
- To check the bird is cooked, insert a knife into the thickest part of the leg where it joins the breast and ensure the juices run clear.
- Leave to rest for 20 minutes before carving
- Use juices and wing tips for stock/gravy.
- For the seasoning, try using a mix of orange zest, salt and all spice. Again put the remains of the clementine into the cavity for that extra flavour and fragrance.
- Lightly prick the skin to let the fat render, be careful not to cut the flesh of the bird.
