Top tips for the perfect Easter Roast meal

If you are unable to ‘Dine out’ over the Easter weekend then you could ‘Dine in’ instead with a delicious duck meal. Our roast in the bag whole ducks and duck crowns make cooking a roast really simple, the film bag locks in all of the juices and flavour of the duck so the end result is a tender, succulent duck with a rich gamey flavour. Serve with golden roast potatoes and your favourite vegetables.

If you are lacking in ingredients but want to add some extra flavours to your duck, make a simple marinade by mixing:

• 
• 4 tbsp vegetable oil
• 5 tbsp honey
• 5 tbsp soy sauce
• ½ tbsp ground black pepper

Paint it on to the skin of the duck and leave for 30 mins before cooking the meat.

If Chinese 5 Spice is lurking at the back of your spice rack (insert Michael McIntyre joke here!) then this makes a great rub for putting on the skin of your duck along with salt and pepper. It gives the skin a lovely flavour and goes well with stir fry vegetables and noodles.

If you would like a really decadent duck roast you could try this ‘Death by Duck’ recipe, Heat the oven to 220oC, slice up 5 large white potatoes using a mandolin and use them to line the bottom of a greased backing dish. Sprinkle with salt then cover with foil, pierce the foil with a fork. Place the whole duck on top of the foil and roast according to pack instructions. When cook remove the duck and leave to rest. Remove foil and drain the juices from the potatoes, put the potatoes back in oven on high to brown them. Serve with your favourite vegetables. Delicious!

Finally, what is a roast dinner without crispy roast potatoes? Preserve the fat from the duck and use it to coat parboiled Maris piper potatoes along with a sprinkling of salt. Heat in the oven for 45 minutes turning occasionally for golden, crispy potatoes to accompany your meat and vegetables