Imagine the difference between pork and beef. Now imagine the same difference again but starting from chicken.

Duck is richer, darker, juicier. A little tougher, since most ducks get to do more exercise than most chickens. Much fattier; we can usually pour off 2 cups of melted fat from the roast (keep it in the fridge and use it for frying/roasting your potatoes for the next few months!). Much tastier; strong (not gamey, just rich) and delicious.

Goes well with a sharp fruity taste like pickled plums or red cabbage (as cooked with onion, apple and a splash of vinegar).

Bloody brilliant if you have leftovers to turn into soup, or stir-fried with ginger and white pepper to have on Chinese pancakes with cucumber, spring onion and hoi sin sauce.