By Carol Frazzetta

Don’t be intimated by Roasting a Duck; It’s easier than you think. If you can roast a chicken, then you can roast a duck.

1 whole duck, 5 to 6 pounds

Kosher salt and freshly ground black pepper

1 large onion, quartered

1 fresh lemon, quartered

Preheat oven to 400 degrees

Remove neck and giblets from the cavity, reserve for stock.
Rinse duck in cold water and dry well.
Trim excess fat from neck and cavity areas.
Using a fork, lightly prick the duck skin all over, being careful not to pierce the meat. Season the cavity with salt and pepper, and a squeeze of the lemon. Place lemon and onion inside the cavity.

Skewer the legs closed.
Using a sharp paring knife, make shallow cuts in the skin over the breasts and legs being careful to only cut through the skin, not the meat.
Place the duck breast-side-up on a rack in a roasting pan. Pour about 2 cups of hot water, just off the boil, over the skin to tighten it up. Leave the water in the roasting pan. Pat duck dry with paper towels and let cool. Season duck all over with salt and pepper and if you like a little spice, Ancho Chile, not hot, available in the super market.

Roast breast-side-up for 25 minutes, then remove from oven and turn duck over. Roast back-side-up for another 25 minutes, then remove from oven and turn breast side up again.
Finish roasting breast-side-up when the meat at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, about 15 – 30 minutes more.

Gently tip duck to drain any liquid from the cavity then remove to a cutting board to rest for at least 15 minutes, loosely tented with foil.
Carve and serve.

Bon Appetit, Chef Carol