Most new ovens these days have a rotisserie, which tend to be sadly under-utilised. This is a great shame, as they are easy to operate and result in superbly flavoured moist meats and poultry. If you are lucky enough to have a rotisserie, then immediately hunt down the instruction manual – it is the ideal way to cook duck, as it allows much of the fat to drip away. Of course, the best thing of all is to place a baking dish of vegetables under the rotating bird, which roast themselves in the delicious duck fat.