Roast Duck

Ingredients

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

Steps

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