For those who never try this it's time to break your duck
Both online and instore
Oven cook - From Chilled: Pre-heat your oven to 200°C, fan 180°C, gas Mark 6. All ovens vary in performance, this is a guide only. Remove all packaging. Take the bag of giblets out of the body cavity (they're useful for stock). Weigh the duck without the giblets. It's important to do this - don't just use the weight on the label, as that includes the giblets. Place on a rack in a roasting tin, **** the skin all over and rub a teaspoon of salt into the skin. Roast in the middle of the oven for 40 minutes per 1kg plus 10 minutes extra. Rest the duck for 15 minutes before carving.