Roulade of duck

This recipe might, at first, seem a little ambitious, but it is quite easy; it only looks impressive. The chief trick is to remove most of the duck’s skin intact, or in as large a piece as you can manage, because you will heed it to be the wrapper for the roll. It takes patience and a very sharp, small-bladed knife so you can nick it carefully in the places that attach it to the carcass.