Serves 4
4 lb (1.8kg) oven-ready duckling salt
2 tablespoons water
2 tablespoons clear honey
1 tablespoon boiling water
2-3 oranges, to garnish
1 bunch watercress, to garnish 3-4 tablespoons oil and vinegar dressing
Wipe duck and remove giblets. Prick the skin all over with a fork and rub well with salt which will make the skin crisp when cooked. Place in a roasting tin and add the water. Roast in an oven heated to 350°F (180°C) or Gas no. 4, allowing 30 minutes per 1 lb (450g).
After 1 hour of roasting time, pour the duck fat from the roasting tin. Blend the honey with the boiling water and generously brush a little over the skin of the duck. Return to the oven and complete the roasting time, basting two or three times with the honey mixture (not with drippings in the pan or glaze will lose its lustre). Leave duckling until completely cool.
Cut the duck in serving portions and arrange on a serving platter. Peel and cut the oranges in segments and arrange around the meat along with the watercress. Sprinkle the oil and vinegar dressing over the oranges and watercress and serve.