Duck with tomatoes

Instructions

• Preheat the oven to 220°C/425°F/Gas mark 7.
• Wipe the duck dry, pull out excess fat and prick the thick fatty bits of the
  skin using a skewer, particularly the area between legs and breast. Rub
  the skin with salt and pepper, and season the inside.
• Put the duck on a rack in a roasting tin, breast side up, and roast on the
  lowest shelf of the oven for 20 minutes. Turn the duck over and roast for
  a further 30 minutes.
• Reduce the oven temperature to 200°C/400°F/Gas mark 6, pour out
  the fat and roast for a further 15 minutes, breast-side up. Pour out any
  remaining fat, add the tomatoes, olives and wine, and roast for a further
  15 minutes.
• Remove from the oven and allow the duck to rest for about 10 minutes
  before carving. Spoon the tomatoes and olives over each serving.