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Whole duck
£10.18 per kg
Duck is richer and darker than chicken, with a thick layer of fat under the skin that renders down as it roasts. Save that fat for your roast potatoes — it is worth as much as the bird.
Prick the skin all over, salt it, and roast on a rack at 180°C for around 40 min per kg. Pour the fat off two or three times during cooking and keep it.
A 2kg duck serves 3–4 at most. Allow 600g per person.