Place the duck, uncovered and away from any other food stuff, in the fridge and leave overnight to dry out the skin. This step is optional but recommended for crisper skin.

Take the duck out of the fridge and remove all the packaging, including any giblets which sometimes are stored in a bag inside the cavity. Leave it to come to room temperature for 30 minutes.

Score the duck breast with a sharp knife on the diagonal, making sure to pierce the skin but not cut all the way into the breast meat. Prick the skin all over with a fork to allow for the fat to render while cooking. Season liberally with salt and pepper.

Place the duck breast side down into the basket of the air fryer, tucking the tips of the wings under if they are sticking out. Cook for 30 minutes at 300°F (150°C). At this point you can drain any fat that has been rendered.

Carefully flip the duck over so that it sits breast side up in the air fryer. Continue to cook for a further 30 minutes. Drain any fat.

Combine the honey and soy sauce in a bowl and brush all over the duck. Cook for 10 minutes at 400°F (200°C) to crisp up the skin and get a beautiful shiny glaze on the duck.

Check the temperature of the duck by sticking the probe of an instant read thermometer in the breast, avoiding the bone. The recommended safe cooking temperature for duck is a minimum of 165°F (75°C). If the duck is not quite done yet then brush with the glaze once more then continue to cook for a further 5-10 minutes or until it is done.

Remove the duck from the air fryer and place on a platter. Allow it to rest for a minimum of 30 minutes to ensure maximum juiciness!

Use a sharp knife to remove the legs from the duck and cut the breast meat. Present on a platter with your favourite sides.