Neil Perry has a great cooking method for roasting duck. Remove fat deposits, season inside with a little salt, remove first two wing joints. Steam duck for 45 minutes in a bamboo steamer. Cool and debone into four sections. Preheat oven to 220 degrees. Rub duck with vegetable oil sprinkle a little sea salt. Lay skin side down in a roasting tin. Bake each side about 20mins or till brown. Save juices to make a suitable sauce if needed. I have made this several times it is sooooo good.
