Method Day One

1. Take all your ingredients for the seasoned dip and place into a large pot.
2. Place on the stove and bring to the boil.
3. Remove all the packing from your duck and remove any giblets(you may save these for stocks and sauces)
4. Take a metal skewer and sew up the neck end of the duckling, so the seasoning can’t escape through the hole.
5. Now place all the other ingredients into the duck’s cavity, once this is done take another metal skewer and sew up the rear of the duckling.
6. When your seasoned dip is boiling gently, take your duck and slowly baste the boiling liquid over your duck. Always take care at this point not to burn yourself and ensure you hold your duck over your seasoned dip with a firm grip.
7. Continue this basting for ten minutes.
8. Then take your duck and hang at room temperature for 24 hours

Cooking Day Two

1. Preheat your oven 200ºC/400ºF/Gas 6
2. Whilst your oven is pre heating gently place your duck on a wire rack in a deep oven tray. Take special care when handling your duck as the skin will be very brittle almost like parchment paper.
3. When your oven has reached temperature place your duck into the oven and cook for about one hour and thirty minutes. Please note that not all ovens heat evenly and often have different strengths so please monitor the progress of your duck with a keen eye, turning in the oven if needed.
4. By now your duck should be a nice deep golden colour like the one in the photograph above. Remove from the oven and allow it to cool a little. To ensure that your duck is cooked pierce a small hole in the thigh and ensure all juices run clear, or use a temperature probe 73oC for 15 seconds.