I call this dish roast duck, but it is actually twice-cooked. There are a few ways you can go about this. In the old days, I may have roasted it twice, however, as I love Chinese multiple cooking, I now either steam or poach the duck first. This does two things: it allows me to render some of the fat from the duck; and, when the duck is cooked, it makes it possible to cut it into portions, which is great when entertaining. By the time you want to pop the duck in the oven, you are ready, your duck is ready and there is no mess – you have already cleaned up.