Preheat the oven to 180C / 350F / Gas 4.
Pat the duck dry with paper towels. To get a really crispy skin, do make sure there is no moisture left on the bird.
Rub the salt (and spice blend if using) into the skin of the entire bird.
Don't forget the wings, legs and the sides of the duck. The salt will really help crisp the skin up.
Place the duck on a rack in a roasting tin, and roast for one hour.
The rack will allow airflow around the bird, ensuring extra crispy skin.
Remove from the oven and drain off any fat.
Reduce the heat to 140C / 275F / Gas 1
Replace the duck in the oven and cook for 3 more hours, draining the accumulated oil off occasionally. If the skin gets too dark, or look like it may burn, cover loosely with foil.
When the cooking time has elapsed, the skin should be golden and crispy, and the meat should be so tender that it falls off the bone.
Leave the duck to rest for 15 minutes before shredding the meat with two forks.
Please enjoy my recipe! Jane | hedgecombers.com