You will need a whole duck that is ready for roasting, giblets removed.
- In a bowl mix salt, pepper and sprigs of rosemary and thyme
- Fill the inside of the duck with the mixture. Fold the skin to seal the opening and give the duck a good shake to coat the inside with the seasoning and herbs. Pour in a little water to mix with the stuffing.
- Leave in the fridge overnight.
- Get a roasting tray with a trivet. Place the duck on the trivet and pull the skin tight and arrange the duck neatly on the trivet.
- Coat the whole of the skin with boiling water. Pat dry with paper towel.
- Sprinkle the whole duck with vinegar (this will make the skin crispy when cooked).
- Lay half a dozen strips of steaky bacon over the top of the duck.
- Preheat the oven to its highest setting (220C/425F/Gas 7 or higher).
- Cover in baking foil, folding to seal the edges to the edges of the tray (this will keep in the steam while in the oven).
- Roast for 30 minutes. Remove the foil and bacon, reduce the oven to 200C/400F/Gas 6 and roast for another hour. During this hour baste the duck after 30 minutes, by spooning the fat from the bottom of the roasted tray over the back of the duck.
- After the hour baste again, then turn the oven back up to 220C/425F/Gas 7 and roast for a final 15 minutes to crisp the skin.
- Remove from the oven and leave the duck to rest for 15-20 minutes.
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