Duck - Free Range

A free-range whole duck with rich, full flavour. Lovely with a cherry, orange or plum sauce.

Cooking: Prick the skin, season and roast at 180°C for about 1.5-2 hours, pouring off the fat as it renders. Finish at 220°C for 10 minutes to crisp. Rest 15 minutes.

Serving: Serves 3-4.