Roast duckling is very succulent and roasts beautifully since it bastes itself. Cold roast duckling is especially nice.
Ducklings are available year round, fresh or. frozen. As a guide a 5 lb (2.3kg) oven-ready duckling will serve 4 people and two 4 lb (1.8kg) oven-ready birds will serve 6 people.
Spoon stuffing of your choice into body cavity sage and onion is the most popular. Or put a cut up orange, apple or onion into the cavity to enhance the flavour and discard before serving. Truss or skewer closed.
Duckling is very fatty. Prick the skin all over with a fork so fat drains off during roasting and rub the skin with salt. Place duckling on a trivet in a roasting tin with just 2-3 tablespoons cold water in the tin.
Roast, uncovered, in an oven heated to 350°F (180°C) or Gas no. 4, allowing 30 minutes per 1 lb (450g). Do not baste, but pour or ladle off fat as it accumulates. For a crisp skin, increase oven temperature to 425°F (220°C) or Gas no. 7 for the last 15 minutes roasting time.
Hot roast duckling is good served with apple sauce, red cabbage and apple, glazed onions and cranberry or orange sauce.
For cold duckling, strip meat from the carcass and cut in bite-sized pieces. If you take off the skin and place it under a hot grill until really crisp, it can he cut in strips or crumbled and used as a garnish along with crunchy salad vegetables and fruits tossed in an oil and vinegar dressing.
To roast duckling portions, prick skin all over and rub with salt. Set, skin side up, on a trivet in a roasting tin. Roast, uncovered, in an oven heated to 400°F (200°C) or Gas no. 6 for 1 hour. Rub the skin with grated orange rind and squeeze over the orange juice before cooking the duckling, if liked.