[Janeymiddlewife]

As it says really, I didn't leave it hanging for long enough, skin directly over the breast did crisp up, but the rest was a bit chewy, it's amazing how much liquid came out of it in the 8 hours it was hanging up for, meat was lovely though 

[spottymint]

How did you do it ?

I have seen a Ken Homm way where he scalds the duck & hangs it in front of a fan for a few hours before roasting.

Found a very old you tube clip, not sure that's the way I read in a book though.

Never realised Ken Homm used to have such a head of hair, 1980's Kevin Keegan perm !

[Janeymiddlewife]

Hi Spotty - it was a previously frozen duck, so maybe not the best. I dried it with kitchen roll, then wrapped string around it and suspended it from a cupboard with a drip tray underneath, plus intermitten drying off with a hairdryer on cold 
I stabbed it several times to allow fluid to escape, then rubbed it with 5 spice and salt, put it on a wire rack in hot oven for about 2 and half hours, changing the drip tray every now & again, started with it breast up, then breast down, then breast up to finish it off.