Pierce the skin of the duck all over with a skewer, be careful not to prick the meat.

Place on a rack in the kitchen sink, and pour 2 full kettles of boiling water over the entire duck. Pat it dry with kitchen towel.

Place it on a plate in the fridge for an hour. This process will release the subcutaneous fat layer under the skin to give crispy, not fatty duck.

Preheat the oven to a moderate 400°F/200°C/Gas6.  Place the duck on a rack or trivet in a deep roasting pan/tin. The duck will release about 1¼ cups/300 grams fat into the pan.

Rub the duck with plenty of sea salt. Roast for 20 minutes per 1 lb/500 grams plus 20 minutes.

Spoon off the fat 45 minutes into roasting. If you have a lot of smoke spoon off more. Once cooked let the duck rest for 20 minutes before carving.