Preheat your oven to 200°C, Fan 180°C, Gas Mark 6 and remove all packaging.
- If included, take the giblets out of the body cavity (they’re useful for making stock).
- Place on a rack in a roasting tin, prick the skin all over and season.
- Roast in the middle of the oven for 40 minutes per 1kg, plus an extra 20 minutes.
- Rest the duck for 10-20 minutes, this retains more of the juices for a more succulent meat. Carve and enjoy.
All cooking appliances vary. This is a guide only. Warning: Contains bones.