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Hugh's roast duck recipe
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There's a bit of a knack to roasting a duck but it needn't be too anxiety provoking. Better to embrace the more old-fashioned English notion of a roast duck, with the skin nicely seasoned and crisp and the meat cooked right through. Like pork, duck meat is flavoursome enough to be appetising even when a little overcooked, and the natural covering of fat that you get with a good farmed duck keeps it lubricated. The crispy skin, of course, is priceless."