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1
Recommended equipment: kitchen twine, heavy-duty flameproof roasting pan with a flat wire roasting rack, a fat-separating measuring cup (2 cups or larger), poultry shears or heavy knife for splitting the bird.
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2
Arrange an oven rack in the middle of the oven; preheat to 400u00b0.
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3
Remove all clods of fat from the duck cavities, and trim any loose flaps of skin; rinse the bird, including the giblets and neck; pat dry with paper towels.
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4
Sprinkle a teaspoon of salt inside the belly cavity; and push in the rosemary sprigs.
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5
With the breast side up, twist and fold the wing tips so they stay under the bird.
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6
Cross the legs over the cavity opening and tie the ends tightly with kitchen twine.
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7
Chop the duck neck into two or three pieces and scatter in the bottom of the pan, along with the giblets, under or around the wire rack.
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8
Set the duck, breast side up, on the roasting rack in the pan.
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9
Whisk the wine, lemon juice, and olive oil vigorously together until emulsified, and pour this all over the duck skin; sprinkle the remaining 2 teaspoon salt over the bird, making sure that the sides are moistened and salted as well as the breast.
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10
Roast the duck for an hour, breast up, then baste it all over with the pan juices, using a bulb baster or large spoon--tilt the roasting pan carefully to scoop up the liquid.
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11
Continue to roast for another 1 to 1 1/2 hours, basting the bird every 30 minutes or so, until it is dark gold and very crisp all over.
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12
Remove the duck to a platter, take out the rack and gather the giblets and neck pieces onto the platter, too.
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13
Carefully pour the hot juices from the pan into a fat separator and let the fat gather on top.
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14
Pour the good juices out of the separator into the roasting pan (if you don't have a separator, spoon off all the fat first, then pour in a cup or more of stock, so you have at least 1 1/2 cups liquid to deglaze the pan and cook into a sauce).
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15
Set the roasting pan over med-high heat on top of the stove, and bring the liquids to a boil, vigorously scraping up all the caramelized bits on the bottom of the pan.
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16
Let the juices reduce until slightly thickened and flavorful, then turn off heat.
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17
In the meantime, cut up the duck into small pieces to serve family-style; pile the cut pieces on a serving platter, along with the roasted neck and giblet morsels.
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18
Keep warm, and when the sauce is ready pour the pan sauce all over.
