Whole Duck

A whole duck makes a proper roast for the table. Our whole duck is free-range, from Devon. Prick the skin all over, rub it with salt and roast it on a rack so the fat can drain away, allowing about 20 minutes per 500g at 180°C. Rest it well before carving. Orange sauce, braised red cabbage and roast potatoes cooked in the duck fat all go well.