The other day, I decided to have something different. I am a huge fan of Hoisin duck, that was my first encounter with duck, a mere two years ago, but I didn't want to try to make duck pancakes, I wanted something a bit different. Lo and behold, the roast duck crown. It's pretty simple, get your duck crown already prepared (it's what I did) and season and bake for about 50 to 55 minutes or until as done as you like it. Just a bit of cracked peppercorns and a smidgen of paprika and salt is all it took. To go with it? Roasted potatoes of course! Perfect Roasted Potatoes: Peel and quarter your potatoes. Place into a pot of salted, boiling water for 10 minutes. While the potatoes boil heat about 25 millitres or 1 ounce of lard in a sturdy roasting pan at 220 C or 420 F. After the potatoes have boiled, drain and lightly cover in all purpose/plain flour. Replace the lid of the saucepan and vigorously shake the potatoes to create rough edges. Next, remove the sizzling lard from the oven and spoon your potatoes into the pan. Use a brush or baster to cover the potatoes and return to the oven for about 40 minutes. There's no need to turn the potatoes, they will cook through. Top with salt and pepper and herbs if you wish and serve with the duck.