I was given a Duck today and was thinking about having it for Sunday roast but i have never cooked one before.

so what is the best way to cook it for a sunday roast?

any advice would be helpful please.

For a medium whole duck, I tend to score the skin, cover it with a bit of salt, oven on at 200 (electric fan), I cook it for about 40 minutes skin side up, then baste it and turn it around, then cook 40 minutes, then I turn it skin side up again, give it a good basting in its juices then give it another 40 minutes, then keep sticking a fork in it to make sure its cooked enough, I possible leave it in another 20 methinks. I like a crispy skin, but the meat is always tender.

You lucky ducky, hope it turns out nice for you

Roast duck?

Rick Stein has some nice recipies
http://www.oliverthring.com/2009/03/...and-bacon.html

This recipe : mango / corriander couscous with honey glazed duck is divine

http://www.bbc.co.uk/food/recipes/ho...uckserve_88148

In the slow cooker, bacon strips on top, with white (or rose) wine, onion, garlic, allspice, and other seasonings. My favourite cooking method.

Roast low & slow on a rack in the oven. It's the only way I cook duck these days. I don't like it pink as I find it often to be a bit tough. 3 hour Chinese crispy duck is heavenly.

Yes, this is the way to go. I think the most important thing is to cook it on a rack over a roasting tin. If it's just sitting there in it's own fat, it won't be nice. You don't need to baste it - if you've got a good quality duck, there will be more than enough fat coming off it to keep it moist. That's key to getting crispy skin and meat that isn't swimming in grease. Keep the fat for roast potatoes.

I pour a kettleful of boiling water onto it in the sink, before roasting.

This makes the skin seize up, and it will become beautifully crispy as it cooks.

Confit duck is beautiful and worth trying at home.

I agree with roasting it so the skin comes out nice along with the meat. Don't want to waste that lovely skin!

Rather than score, I prick it lots with a fork. Then rub salt in. I don't baste it at all, I find you don't need to and just leave it to cook...yum!

I want roast duck now...

You have enough methods here. For a crispy skin, wipe the skin with a paper towel (to take off excess moisture) then leave the duck uncovered in the fridge. This will help to dry out the skin.

Try the Gok Wan (or rather his Dad's) recipe. Should be online somewhere

Yes, it is, but it's not made by roasting a whole duck in it's own fat.

That's how I thought it was done, sorry - how is it done?

You would slow cook duck portions, mainly legs, submerged in it's own fat to confit it.

If you are roasting a whole duck it's good to drain off the rendered fat. It can be saved for other times.

Prick the skin all over and pour boiling water over it. The rub in salt. That will help the fat to melt and give you crispy skin.
In the oven on a rack over a roasting pan.
Pour off the fat, and keep it in a jam-jar in the fridge for cooking roasties in the future. It lasts for months.