- 1x 2 kg free-range whole duck
- 1/2 cup duck fat
- 2 T salt
- 4 T Szechaun pepper
1. Preheat the oven to 180°C and line a roasting tray with baking paper.
2. Place the duck on the roasting tray, prick all over with a sharp knife, then smear with the duck fat and season with salt and Szechaun pepper. Roast for 35–45 minutes, or until golden.
Cook’s note: Submerge the whole duck in boiling water for 30 seconds before cooking. This prevents the skin from shrinking and the fat from splattering.