Moo Principle #537 - To cook a whole roast duck with crispy skin and tender meat, prick the skin all over to help fat render, salt it generously, and air-dry it uncovered in the refrigerator for 24 hours. Roast on a rack in a pan at 450F for 30–40 minutes, then reduce heat to 400F for another hour or until the internal temperature reaches 165F in the thigh. Let it rest for at least 20 minutes before serving.

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