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Home chefs can find the prospect of a duck dish intimidating given the bird's tendency to splatter hot
fat as it cooks. But presenting a whole roast duck to your guests never fails to impress, especially when the skin is crackling-crisp and the meat succulent. For different (but just as tasty) results, duck can be cut into pieces and prepared in a wide variety of ways.
Roast duck (pictured)
Start preparing this a day ahead so the skin has time to dry.
1 whole fresh duck, about 2.5kg
Soy sauce, as needed
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