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1
Preheat the oven to 450F.
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2
Discard the neck and giblets or keep them for another use; remove excess fat from the ducks cavity.
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3
Put the duck, breast side down (wings up), on a rack in a roasting pan; add water to come to just below the rack.
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4
Sprinkle with pepper and brush with a little soy sauce.
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5
Roast for 30 minutes, undisturbed.
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6
Prick the back all over with the point of a sharp knife, then flip the bird onto its back.
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7
Sprinkle with pepper and brush with soy sauce again.
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8
Add a little more water to the bottom of the pan if the juices are spattering (carefullyyou dont want to get water on the duck).
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9
Roast for 20 minutes, prick the breast all over with the point of a knife, and brush with soy sauce.
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10
Roast for 10 minutes; brush with soy sauce.
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11
Roast for another 5 or 10 minutes if necessary, or until the duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155F.
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12
Let rest for 5 minutes before carving and serving.
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13
Follow the general rules for making a reduction sauce (page 126) and you can sauce this duck however you like.
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14
Chicken stock and green peppercorns are always good; orange juice is classic.
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15
Just be sure to drain nearly all of the fat first.
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16
Or flavor the duck in a variety of ways while its roasting: Put a whole lemon, cut in half, in the cavity while the bird roasts, then squeeze the juice from that lemon over the bird after you carve it.
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17
Or stuff the bird with a few sprigs of fresh thyme or parsley.
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18
Or keep the pan juices moist with water or stock and cook, along with the duck, a few chopped leeks, carrots, celery stalks, and/or onions.
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19
Another method for roasting duck is more work but gives somewhat better results: First, steam the duck on a rack over simmering water until it is nearly cooked, about 45 minutes.
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20
Then chill it for up to a day; finally, roast it on a rack in a roasting pan at 400F for about 30 minutes, or until the skin is crisp
