HOW TO ROAST A DUCK
A roast duck makes a grand entrance to any main course. Our Aylesbury ducks are particularly unctuous when served with red wine jus and the essntial glass of Pinor Noir.
Preheat oven to 180C.
Prick the duck skin all over with a sharp knife and season generously with salt. Place the duck on a wire rack in a roasting tray.
Roast duck, rotating breast side up to breast side down every 30 minutes for about an hour and twenty minutes or until the internal temperature reads 64C and the skin is brown and crisp.
Rest for 30 minutes covered loosely in foil, before carving.