2-3 hours before cooking, lightly prick the skin over the breast and season generously with salt and pepper. Preheat the oven, cover the duck with foil and roast for 30 mins at 220°C. Baste with the fat and reduce the heat to 180°C. Roast for 30 mins per kilo, basting half way through. To check the bird is cooked, insert a sharp knife into the thickest part of the leg where it joins the breast, the juices should run clear.
Leave to rest for 20 mins before carving. Use the giblets and wing tips for stock/gravy.
This product has been previously frozen and is not suitable for home freezing.
Keep in the fridge, below 5°C, and use by the date on the label.