How to roast a duck

1. I'm pleased to say that I have finally cracked the method for roasting duck – having tried many over the years – and this is it; fast-roasting is the answer.

First, the type of duck. The best known is probably the Aylesbury duck, but there is also the French Barbary duck and, in my opinion, the very best type of duck available at the moment, the Gressingham duck. All types of duck are fatty, and to get as much of this fat out as possible, you need to prick the fatty parts of the duck (the breast and thighs) with a small skewer.

2. Now either place the duck on a roasting rack in the tin or make a rack yourself by crumpling some kitchen foil and placing it in the tin. This allows air to circulate right round the duck as it cooks. Season the duck with coarse sea salt and freshly milled black pepper, using quite a lot of salt as this encourages crunchiness. For a 4 lb (1.8 kg) duck, fast-roast in the centre of a pre-heated oven, gas mark 8, 450°F (230°C) for 1 hour 50 minutes.

3. During the cooking time, using an oven glove to protect your hands, remove the tin from the oven and drain the fat from the corner of the tin – do this about 3 times (the fat is good for roasting potatoes so don't throw it away – it will keep in the fridge for 2-3 months).

4. Allow the duck to rest for 20 minutes or so before carving.