Crisp Roast Duck

From gourmet magazine. serve with plum applesauce.

Put oven rack in middle position and preheat oven to 425f.

If necessary , cut off wing.

Remove and discard excess fat from body cavity and neck , then rinse duck inside and out.

Prick skin all over with a sharp fork.

Fold neck skin under body , then put duck , breast side up , on a rack in a 13- by 9- by 3-inch roasting pan.

Pour boiling-hot water over duck to tighten skin.

Cool duck , 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 kosher salt and pepper.

Roast duck , breast side up , 45 minutes , then remove from oven.

Turn duck over using 2 wooden spoons , and roast 45 minutes more.

Turn duck over again , tilting duck to drain any liquid from cavity into pan.

Continue to roast duck until skin is brown and crisp , about 45 minutes more.

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.

whole duck, boiling water, kosher salt, black pepper