made tis dish a few years ago, my guests at the time are still raving about it

Delicious!! I made a gravy from the giblet stock with the sticky bits in the pan once the duck was resting. Added a little bit of crab apple jelly to the gravy and some red wine. V.Good.

Just finished dinner of roasted duck and it was AMAZING! Alot of fat comes off the duck which is great for doing the veggies in!

Brilliant results. Will definitely make again, children loved it :)

For our 'un-valentine' dinner I cooked the duck just as the recipe and it was dee-vine! The very tastiest, crispest and succulent duck - ever, really. I made an orange and port sauce (to an old recipe) which lifted it from delicious to extraordinary. My husband of 35 years agrees. Will make it again and won't wait another 35 years!

Really easy and really yummy. Have 3 boys they all loved the duck.

Great recipe for cooking a duck to serve chinese style. We had the shredded duck meat with wraps, hoisin sauce, sring onions and cucumber, yum yum.

I fell and broke my wrist after putting this in the oven and still managed to host a dinner party that evening as all the work had been done already! Brilliant recipe

this was so gorgeous!!! brilliant recipe

Beautiful crispy duck! I had never cooked duck before but I will definitely do this one again. I used eating apples instead of cookers as thats what I had in my garden. Everyone loved it.

I have never cooked a whole duck before so this was a wonderfully easy recipe which had superb results. Duck was moist and flavoursome and the skin was crispy - as promised. I made a red wine gravy with the giblets which complemented the duck perfectly. Debate over the dinner table about whether or not the apples went well with the duck or not - but all four plates were clean by the end of the meal!

Fantastic duck. Had a 2.5kg duck which we roasted at Gas mark 1 for 5 hours and then gas mark 4 for 30 minutes with Apples. Fantastic tasting duck really good.

The simplest and best recipe for roast duck that I have tried. Skin crispy meat tender and not greasy, and as a bonus, no smell of burnt duck fat around the house afterwards either! I always use this method now.

I cooked this for Easter Sunday and it was delicious. The meat was so tender and the skin so crisp. The apples went really well with it. I will definately cook it again.

This really works. The skin is so wonderfully crispy without being burnt and the meat is so moist but not greasy. The apples just make the whole dish perfect so soft and squidgy. I really is so mouth wateringly scrumptious. The only way to cook duck.

Very easy and very delicious!!