Best ever roast duck

• duck↗1

  legs separated from the carcass, and the carcass trimmed (you can ask the butcher to do this or buy the two legs and carcass separately…)

• honey↗2 tbsp tbsp
• clementine½

  zest and juice, or ½ orange zest, plus 2 tbsp orange juice

• potatoes roasted in duck fat↗

  watercress and gravy, for serving (see below)

Step-by-step instructions

1. 1

   If you have time, season the legs, cover and chill for 24 hours to achieve an ultra‑crisp skin. Preheat the oven to 150°C/130°C with convection/gas 2. Place a sturdy rack on a tray and set the duck legs on one side of the rack, skin side up, and roast for 1 h 45 min until the skin begins to crisp and the meat beneath becomes tender.

2. 2

   While the legs roast, lightly score the skin of the duck carcass (crown) all over and season with salt (this can also be done 24 hours ahead). Mix everything except 1 tsp honey with the zest and juice of the citrus in a bowl.

3. 3

   When the legs are sufficiently roasted, carefully remove the tray from the oven and pour all the rendered fat into a bowl to use for roasting the potatoes, if desired. Raise the oven temperature to 220°C/200°C with convection/gas 7, then place the carcass (crown) skin side up opposite the legs and brush it with a little fat. Roast everything for 20 min, then brush the citrus‑honey mixture over the whole surface of the carcass and cook for another 10 min. If the legs are now deeply golden and crisp, lift them onto a board or roast a bit longer until you reach this stage.

4. 4

   Brush the carcass with the remaining honey, return to the oven for 4‑5 min, then brush again with a little more. After about 10 min the meat of the carcass should be pink and register 60 °C on a thermometer – if you prefer it more done but still juicy, give another 4‑5 min or reach 65 °C. Transfer the carcass to a board with the legs and let rest for at least 10 min. Carve the carcass at the table and serve each person half a leg with potatoes roasted in duck fat, a large bunch of watercress and gravy (see recipes below).