I despatched my first duck last Wednesday and on Thursday I asked Provi who does some fantastic traditional cooking in our local bar how she would cook it.

As it weighed in at 3.2 kilos she said to pour a whole bottle of cava into the pan along with onions and carrots along with thyme and rosemary. Cook for two and half hours at 150c turning over every half an hour followed by 30 minutes at 200c to get the crispy skin.

i invited some friends to dinner Friday evening and was told by all three that it was the best duck they had ever tasted. And I agree with them. The gravy was fantastic 

next week duck number two