## 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