200 C, 400 F, Gas Mark 6
Cook for 20 minutes per 500g plus 20 minutes
Duck contains more fat than chicken. Prick the skin with a fork to allow the fat to drain into the tray.
Rest for 10 minutes before carving.
Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.
If you are adding stuffing, add its weight to the ducks before calculating the cooking time