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@d-goods
You need salt...lots. Rub it into the skin first, before you prep the meat. Leave for a bit and it'll draw some water out of the skin. Then prep the meat (stuff, roll, season, whatever) and again put a load of salt on the skin, with oil. Hot oven at first - hot as poss, then reduce the temp after 25 mins. Failing all that, finish with a blow torch or even under a grill. You got to watch it like a hawk though...easy to burn something at the last minute after 2 hours of work/cooking.