A beautifully roasted chicken includes golden, crispy skin. Here's one way to guarantee the crispiest skin possible, every time, and it's easy to do.

It’s a recipe worth revisiting ... plus a final 40 minutes to get the skin crisp. I seldom roast a whole duck, and I do like to cook a duck breast until it is perfectly pink and medium rare ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

Cook the duck for 8 minutes on this side, until most of the fat has run out from under the skin and the skin is crisp and golden ... to carve and tender to eat. Recipe courtesy of Fresh & Easy ...

We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent ... fight over the delicious skin! Serve with your potatoes ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.