Roast duck

One duck
salt

Traditional stuffing is Sage and Onion,
alternatively use Apricot and Rice stuffing.
Traditionally accompanied by a sweet sauce, such as apple, cranberry or bigarade sauce.
A duck weighing 2-3kg (4-6 lb) serves 4-6

Remove the tail and discard. Prick the bird all over. Stuff and weigh to calculate cooking time. Sprinkle with salt and cover with foil. Put the bird on a rack in a roasting tin.

Roast for 40 minutes per kilo (20 minutes per pound) at 200º C (400º F, gas mark 6), adding potatoes around the joint about 1¼ hours before the end of cooking. There is no need to add any oil, as the duck will have provided sufficient grease.

Half an hour before the end of cooking, remove foil and return to the oven to brown.