Thaw out the duck or take it out of the fridge and let it get to room temperature. If it's a farm-fresh duck, you can let it sit out overnight just fine. The key is that it needs to be room temp or the center won’t cook until the outside is way over done.
Preheat oven to 425 degrees F.
Prick the skin all over with a sharp fork or knife.
Place duck on your roasting rack. Slowly pour about 2 cups of boiling water over the duck turn it over to get both the breast and back. You will see the skin shrink. This helps seal in the fat, making the meat juicy. Allow to cool. Retain the water in the roasting pan, this will help even out the cook and retain moisture in the meat.
Allow to cool. Retain the water in the roasting pan, this will help even out the cook and retain moisture in the meat.
Pat dry, then rub with salt and pepper mixture. You can add other seasoning if you like, I usually stick to just salt and pepper then flavor never conflicts with any sauces I use when serving the duck.
Then put it in a 425 deg oven. Should take about 20-30 min per pound. Cook until inside temp inside thigh bone is 135-145, then rest. If the duck isn't room temp, drop the oven to 225 and plan on 40 mins per pound or until the thermometer reads 165 at the thigh bone.
