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1
Preheat oven to 425 degrees.
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2
Season duck generously inside and out with salt and pepper.
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3
Place onions and rosemary in cavity.
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4
Truss duck.
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5
Heat small roasting pan in oven for 10 minutes.
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6
Place duck in pan; roast for 1 hour and 10 minutes, basting occasionally with pan juices.
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7
Remove duck, and cool to room temperature.
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8
Quarter the duck, trimming off any excess fat.
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9
Discard onions and rosemary.
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10
Cover duck with plastic wrap, and refrigerate for up to 24 hours.
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11
If drippings in pan have burned, you cannot make a sauce from it.
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12
If they have not burned, skim off as much fat as possible, and place pan over high heat.
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13
Add 1 cup water; bring to boil, stirring to loosen any pan drippings.
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14
Reduce by half.
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15
Taste, and adjust seasoning.
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16
Set aside until serving.
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17
To serve, preheat oven to 450 degrees.
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18
Heat ovenproof skillet over medium-high heat; add duck pieces, skin side down.
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19
Saute until skin begins to sizzle and brown, for about 1 minute.
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20
Reduce heat to low; crisp skin for 5 to 7 minutes.
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21
Cover with lid or foil; transfer to oven for 10 minutes, to heat through and to continue browning skin.
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22
Transfer to platter; serve with warmed sauce.
