Here’s a dish that takes me back to my time in the Orient. Actually I’ve never been but if I had I’m sure it would. In China they can turn a duck into a multi-course banquet. Every bit is used (and I mean every bit). In this version we are a little more conservative.
Traditionally the duck is hung (not alive) in a dry, cool, drafty place. My wife, being vegetarian, didn’t fancy the idea of bathing with a dead duck in the bathroom (actually I never broached the idea). So I followed Jamie Oliver’s quick and dirty method. (Or you can try the vegetarian version here).