They decoy nicely, offer a challenging shot on the wing, and, though some might argue, every bit as tasty on the table as is a fat ‘ole greenhead or acorn-eating wood duck. So why no respect?

The duck should be tender in the wings and the legs should be easily pulled away from the body. Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the ...