Roast Duck with Limes

Judging from what people have said to me over the years, the domestic duck doesn’t have the fans it deserves, largely because of the difficulties of reducing its fattiness. There seem to be three reasons for this: using the wrong sort of duck, not getting rid of the fat properly during the cooking, and then not removing the rest of the fat at the carving stage.

The recipe that follows is guaranteed to make the skin crisp (as the Chinese know, this is the best part) and the meat melt