Kafka-Esque or Soft and Crispy Duck

You’d think, wouldn’t you, that a roast could never ever be done in advance. Yes, we all know that any joint needs to rest after it’s come out of the oven and before it goes on the table, but I now do a roast duck – the best roast duck I have ever eaten, let alone cooked – that can be started a good few days before you want to eat it. This is semi-cooking in advance and I’m blazingly evangelical about it. A method of doing the perfect roast duck which leaves you with just three-quarters of