SUPER-CRISPY ROAST DUCK
1 x 1.8kg free-range duck 1 teaspoon juniper berries 1 teaspoon allspice 1 teaspoon Sichuan pepper 1 teaspoon white peppercorns 1 teaspoon coriander seeds 20g sea salt flakes 2 mandarins 125g fine salt 100ml sherry vinegar Rinse the duck under cold running water and pat dry with paper towel. Grind the spices with the sea salt flakes using a mortar and pestle. Blend the whole mandarins in a food processor and add the spices. Spread the spiced mandarin paste evenly into the cavity of the duck. Seal the cavity with a stainless steel skewer. Bring 3 litres (12 cups) water and the fine salt to the boil and add the vinegar. Roll the duck in the water to tighten and set the skin, then place the duck on a wire rack to cool. Refrigerate for 2 days, uncovered, to dry the skin. Preheat the oven to 200C. Place the duck on a wire rack in a deep roasting tin. Cook in the oven for 25 minutes. Reduce the heat to 160C and cook for a further 45 minutes. Remove the duck from the oven and rest it for 15 minutes before serving. Remove the skewer and drain the juices and fat from the cavity. Discard. The fat from the cooking tray can be retained.