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The classic English table duck, from Russell and Angela at Woolley Park Farm in Bradford-on-Avon. Tender, mild meat under a layer of fat that crisps up beautifully as it roasts. A brilliant alternative to turkey for a smaller Christmas.
How to cook
Take it out of the fridge an hour before cooking. Prick the skin all over with a sausage pricker, just into the fat and not the meat.
Pat the skin really dry, season it well with salt and score it lightly.
Roast on a rack at 200°C for 20 minutes per 500g, plus 20 minutes. Pour off the fat as it renders and save it for roast potatoes.
It's ready when the juices run clear and the thickest part of the thigh reaches 75°C.
Rest for 15 minutes, then crisp the skin in a hot pan before carving if you like.
The classic English table duck, from Russell and Angela at Woolley Park Farm in Bradford-on-Avon. Tender, mild meat under a layer of fat that crisps up beautifully as it roasts. A brilliant alternative to turkey for a smaller Christmas.
How to cook
Take it out of the fridge an hour before cooking. Prick the skin all over with a sausage pricker, just into the fat and not the meat.
Pat the skin really dry, season it well with salt and score it lightly.
Roast on a rack at 200°C for 20 minutes per 500g, plus 20 minutes. Pour off the fat as it renders and save it for roast potatoes.
It's ready when the juices run clear and the thickest part of the thigh reaches 75°C.
Rest for 15 minutes, then crisp the skin in a hot pan before carving if you like.