Roast Duck

1. 1

   Remove any fat from the cavity of: 1 duck (3 to 4 pounds).

2. 2

   Make small piercing incisions all over the skin of the legs and breast with the tip of a small sharp knife or skewer, so that as much fat as possible will be rendered during roasting.

3. 3

   Season the duck well, inside and out, the day before if possible, with: Salt, Fresh-ground black pepper.

4. 4

   Take the duck out of the refrigerator an hour before roasting.

5. 5

   Preheat the oven to 400F.

6. 6

   Put the duck in a roasting pan, breast side up.

7. 7

   Roast for 20 minutes, turn the duck over onto its breast, and roast for another 20 minutes.

8. 8

   Carefully take the pan out of the oven, remove the duck from the pan, and pour out all the fat.

9. 9

   Put the duck back in the pan, breast side up, and roast for a final 20 minutes, or until done.

10. 10

    The meat right next to the bone should still be pink.

11. 11

    Let the duck rest for 10 minutes before serving.

12. 12

    Carve as you would a chicken.

No additional tips available.