Roasting Duck or Goose

Because these birds are so fatty they do not need extra fat to keep them moist but they do need basting during cooking. For a rich, dark glaze and crisp skin on roasted duck or goose I often rub the skin with honey or caster sugar as well as salt about 30 minutes before the end of cooking.

For a flavoursome gravy to serve with roast duck, I nearly always put 2 orange halves in the body cavity. This way the mingled juices can be poured out at the end of cooking to be added to the gravy.