Alex had never had a roast duck before so we decided to try one. After scoring the skin to drain the excess fat we slow roasted a whole duck with a little seasoning on top. The duck came out perfectly with nice crispy skin and moist meat. I loved both the dark juicy meat as well as the delicious risky skin whereas Alex quite liked the meat but thought the skin was a little bit to fatty for his last.
We used the carcass to make a great duck soup which the whole family enjoyed. I did tell Rita it was chicken soup though!
