A whole roast duck makes a great centrepiece for a dinner party or special family lunch. With its rich, complex, gamey flavour, it is much more flavourful than other poultry and can stand up to strong, robust flavour pairings which is why it is popular in Chinese cuisine served with a tangy hoisin sauce. Duck à l’orange may have fallen out of fashion after the 1970s but the combination of fatty meat and acidic citrus will always be a great match.