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The key thing is to get the skin very dry, and score it half way through in a diamond pattern. Oil it and salt it VERY well, and put it into a really hot oven (your highest setting) for the first 30 minutes, before turning it down to a medium hot roast until the juice runs clear.
Take the meat out to rest for 10-15 minutes, and if the skin's not soufleed up, carefully cut it off the meat, whack the oven back up to maximum, and stick the skin on a wire rack at the top of the oven, with a tray under to catch the fat that will drip.
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Overhead, the Albatross hangs motionless upon the air,
And deep beneath the rolling waves,
In labyrinths of Coral Caves,
The Echo of a distant time
Comes willowing across the sand;
And everthing is Green and Submarine
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