-
1
Preheat the oven to 450F.
-
2
Lightly coat the bottom of a heavy roasting pan with oil.
-
3
Season the duck generously with salt and pepper and place in the pan, breast side up.
-
4
Roast for 10 minutes, then carefully turn the duck back side up.
-
5
Roast for another 10 minutes and then carefully turn on one side.
-
6
To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan.
-
7
Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.
-
8
Meanwhile, stir together the maple syrup, vinegar, and soy sauce.
-
9
Transfer the duck to a dish and drain the fat through a fine-mesh sieve into a measuring cup.
-
10
Reserve for another use.
-
11
Reduce the oven temperature to 375F.
-
12
Return the duck to the roasting pan breast side up.
-
13
Pour the syrup mixture over, letting it run down the sides.
-
14
Return to the oven.
-
15
Roast, basting every 5 minutes, for 20 minutes.
-
16
Tilt the duck to let its juices run out of the cavity; the juices should be pale pink.
-
17
Cook for another 5 minutes if needed.
-
18
Remove from the oven and let rest for 10 minutes, basting frequently.
-
19
To carve, first remove the legs by slicing between the legs and body, then through the hip joint.
-
20
Cut through the leg joint to separate the drumstick from the thigh.
-
21
Cut the thigh in slices parallel to the thighbone.
-
22
Pull the wings away from the body, then slice through the wing joints to remove.
-
23
Run your knife down the breastbone, then along the rib cage to remove a breast.
-
24
Repeat on the other side.
-
25
Cut the breasts crosswise into slices.
-
26
Arrange the sliced duck on a serving platter.
-
27
Spoon the glaze from the pan all over.
-
28
Before trussing the duck, cut 2 slits along the wishbone.
-
29
That will make it easy to remove the bone after the duck has cooked.
-
30
Its much easier to carve a duck without it.
