Remove giblets and trim excess fat from neck and tail areas
Wash and remove pinfeathers
Brine duck several days beforehand and let dry
Prick skin 1” apart front and back, making sure to NOT prick the meat (or criss cross)
Fold neck skin over and secure with tooth pick
Tuck wing tips
Roast uncovered on a rack in a shallow roasting pan (lined with foil) BREAST side up.
425 ° for 15 minutes, then 350° for 45 minutes, Drain fat
Prick again
Turn duck over and roast 30 minutes, flip and prick, return to “breast up” for 15 minutes or longer. Turn up to 450° if needed.