Carving a roast duck is a useful kitchen skill to master, similar to carving chicken but slightly different due to the shape of the duck. Duck meat has a rich flavour ideally served with an acidic or sweet sauce to cut through and contrast with the 'fatty' meat.
Roast duck goes well with the traditional accompaniments to a roast lunch – roast potatoes (ideally cooked in duck fat), carrots, greens, gravy – as well as with fresher sauces and Asian flavours such as Marcello Tully's spicy Szechuan black bean sauce or fruity Passion fruit and star anise sauce that brings out the gamey flavours of the duck very well.
