Read the text and anwer the question! Heat oven to 120°C/fan 100°C/gas 2 1 Pull any excess fat from the duck's cavity and score the skin in a criss-cross pattern. (The trick to not cutting into the flesh is to cut into the skin and fat at an angle rather than straight down.) Next, use a roasting fork or skewer to prick the skin of the duck all over - do this lightly so you don't pierce the flesh underneath. Rub the duck generously with flakysea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then. Turn the oven up to 180°C/fan160°C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. When the duck is cooked the leg joints should feel loose when wiggled, if they don't, then cook it for a little longer. Tip any excess fat into aceramicor glass dish while it is still hot. What do you need to season the dish?

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Read the text and anwer the question!

Heat oven to 120°C/fan 100°C/gas $\frac{1}{2}$ Pull any excess fat from the duck's cavity and score the skin in a criss-cross pattern. (The trick to not cutting into the flesh is to cut into the skin and fat at an angle rather than straight down.) Next, use a roasting fork or skewer to prick the skin of the duck all over - do this lightly so you don't pierce the flesh underneath.
Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then.
Turn the oven up to 180°C/fan 160°C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. When the duck is cooked the leg joints should feel loose when wiggled, if they don't, then cook it for a little longer. Tip any excess fat into a ceramic or glass dish while it is still hot.

What do you need to season the dish?

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