Crisp Roast Duck

Place rack in center of oven; preheat oven to 425°F.

If necessary, cut wing tips off 1 (5–6-lb.) Pekin duck (also known as Long Island duck) with poultry shears or a sharp knife. Remove and discard giblet bag and excess fat from body cavity and neck. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck breast side up on a rack in a 13x9x3" roasting pan. Pour 2 cups boiling hot water over duck (to tighten skin). Cool duck until you can handle it, 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 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper.

Roast duck breast side up 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons so that the duck legs are exposed, 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 cooking time: about 2¼ 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. Cook’s note: Strain liquid in the pan, cool, and chill. The duck fat will rise to the surface and is an excellent fat for cooking. Use it to roast baby potatoes with a few smashed garlic cloves, shallot wedges, and a few sprigs of thyme. The liquid that collects below the fat will be salty but can be used like stock.