Roast Duck

Summary: 425 F for 45 minutes, flip; roast 45 min, flip again and roast until done.

Makes 4 servings

INGREDIENTS

1 (5- to 6-lb) Long Island duck (also known as Pekin)
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper

PREPARATION

Put oven rack in middle position and preheat oven to 425°F.

If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.

Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

NOTES: 

I didn't pour boiling water over the bird, but did cut off excess fat and used the same method I use for roast chicken. I separated skin from meat and rubbed seasonings (salt, onion and garlic powder, cinnamon, ginger, orange zest) directly on meat and on skin, then left the bird uncovered in the fridge for about 20 hours. I let it come to room temp before roasting. 

For the first 45 min or so, I used the convection oven setting, then switched to the regular oven setting. I had to wrap wings in tinfoil after about 45 min to prevent them from burning. 

Result was fall off the bone tender.