Basic Roast Duck

Directions

1. 1
   Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick).
2. 2
   Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
3. 3
   Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
4. 4
   Brush with a little soy sauce, and then turn it breast side up.
5. 5
   Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
6. 6
   When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
7. 7
   Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
8. 8
   Carve duck and serve.