Long Island Roast Duckling

Ingredients

• 1 whole pekin duckling
• to taste salt
• to taste pepper
• to taste butter-flavored nonstick spray

Steps

1. Preheat oven to 450°F.
2. Rinse the duckling.
3. Wipe it, removing the giblets.
4. Set the bird aside in an airy place to allow the skin to dry.
5. Rub inside the cavity with salt and pepper.
6. Insert a vertical oven roaster (used for “beer can chicken”) into the bird.
7. Prop it upright.
8. Coat the bird on all sides with butter-flavored spray.
9. Sprinkle salt and pepper lightly over the skin.
10. Place the bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one).
11. Add ½ cup water to the bottom of the pan.
12. Leave the bird in the oven for 30 minutes.
13. Then reduce the heat to 325°F until done.
14. No need to prick the skin or baste the bird, as the fat slowly renders off leaving a wonderful crispy skin.
15. Keep the bottom of the roasting pan covered with water to prevent smoking.
16. Pour off the fat.
17. Save, reserving drippings and liquid from the roasting pan.