Duck is an exceptionally fatty bird. If you cook it correctly you will get lots of crispy skin. You will get particularly good results if you spatchcock the bird and roast it flat. The picture here is when it has been fully cooked and pulled from the bones.
Make sure to keep the fat for future cooking and also the bones of the duck make great stock in a pressure cooker.
- Coat the skin with Chinese 5 spice and salt and pepper.
- Cook in the oven at 200 deg C for the first 20 minutes, then lower the temperature to 180 deg C until the legs pull away easily (20 mins per lb).
- Drain the fat off half way through cooking and again before the end of cooking to avoid sogginess.
- Serve with tamari (wheat free soy) and low carb veg of choice