Novice slow roasted crispy duck

Not my normal Sunday roast, but a bird in the oven and a smile on my face all the same!

Get a 1.2kg duck, rub it with salt inside and out, a sprinkle of five spice, and in the oven it goes on 170c for a couple of hours.

Every now and then, carefully spoon away the fat that comes out of the bird – this will help the skin to crispen up.

I like to let mine rest for a good 15 minutes or so, allowing all the juice to come out, before placing the bird on a board in the centre of the table and letting everyone pick their meat off and make their wraps.



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