add crispy roast duck

GoodStuff/roast_duck.md

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+## Crispy Roast Duck
+
+#### YIELD 4 servings
+
+#### ACTIVE TIME 15 min
+
+#### TOTAL TIME 2 3/4 hr
+
+### 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
+- 1 lemon
+
+### 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. Place in fridge
+- Stuff in lemon and any aromatics
+- 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
+- Strain duck fat through cheesecloth and save for potatoes
+
+
+#### Original Recipe
+https://www.epicurious.com/recipes/food/views/crisp-roast-duck-235744