So I don't tend to find I have too much issue with fat all over the oven (though granted some) partly as pricking the skin all over helps the fat drain out better. I also use a relatively deep pan to catch the drippings. But yes, you could cover it if you prefer it just won't, as you say, crisp up. Though if you want to compromise, you could always just do that last half hour or so uncovered to get a bit of crispness. Yes, you could probably shorten cooking time a little as a result, though - maybe 5 minutes less each turn, so 15 less overall? Though that's a little bit of a guess.

So glad to hear you enjoyed! It's one of our favorites here, too.

My 1st time roasting Duck, Made this for Christmas day. Excellent!
Moist and flavourful.
European guest even complimented me on it.
Thank you.

Glad to hear you enjoyed! I just added a note in the recipe to help clarify - it should be uncovered throughout to help the skin crisp up as much as possible. However depending on your oven, you may find it seems to darken a lot early on that may mean you need to cover for part of the time. Just make sure it is uncovered towards the end to help it get crispy before serving.

Hope you enjoy!

That's great to hear, so glad to hear you enjoyed!

That's great to hear - it's one of our favorites as well so glad to hear you also enjoyed it so much!

That was hands down the best roast I’ve ever cooked!

I loved the recipe.

Thanks a lot!
Charlie

Yes, you do.

Interesting, might have to try that!

Thank you, glad to hear!

Thanks, I agree!

Thanks, it really is all so delicious!