crispy skin roast duck

[Phteven]

I bought a whole duckling at the butcher. I have no idea why. I have never roasted a duck before.
I know I need to score the sin and put it on a rack but that is the extent of my duck roasting know how.
Please help.
For now it is in the freezer so it can't scare me when I open the fridge.

[nothing2lose]

I know you're meant to blow it up (literally, with air) to help it crisp up. Something about seperating the skin from the flesh.

There should be a "how to" on youtube.

[Phteven]

For teal? :-S That duck is going to stay in the freezer forever lol.

[nothing2lose]

Okay. But no peking.

Dont you think it's a bit daffy to buy a duck and not cook it? Eider way, I think you should cook it at some stage.

[Butterfly Dawn]

The French cook duck alot- bound to be some good recipes there. Peking duck too hard miss, no have right stuff or time.

Sorry if it doesn't make sense, the barefoot princess is covering me with kisses

[Frangipani Lou]

Jamie Oliver loves cooking duck- I think he's got several great recipes. It's pretty easy to do- just like chicken but on a rack :-)

[Rouge]

Yes you blow it up But you can just roast it normal. It just won't be as crispy.