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..in the oven,ready in 15 minutes.Haven't had one for years.wish me luck.
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Should boil it first. Seperates the skin fromt he flesh which helps it crisp when put in the oven.
Always get annoyed by the deceptively small amount of meat from a duck
superb- just had a roast duck for the first time in ages....not alot of meat but very tasty....
Well we've just had it and.....I've seen more meat on a butchers apron.Ah well,back to chicken.
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