Remove duck from the fridge 20–30 minutes before cooking. Pull out neck, giblets, and excess cavity fat; trim loose neck skin. Rinse under cold water and pat completely dry inside and out — dry skin is critical for crispiness. Score breast skin in a crosshatch and prick all over, especially at breast and thighs; pierce skin and fat only, not the meat. Season generously with salt and pepper inside and out. Tie legs with kitchen twine, tuck wing tips behind the back. Place breast-side up on a rack in a roasting pan with about an inch of water to manage drippings and reduce smoke.

Preheat oven to 163°C – 177°C. Place duck on a rack in the middle of the oven and roast uncovered. Allow 15–20 minutes per pound — a 4–5 lb duck takes roughly 90–140 minutes total. Do not open the oven repeatedly; consistent low heat renders the fat properly. Around the 60-minute mark, spoon off excess fat from the pan to prevent smoking. Skin should be turning golden and tightening. For crisp skin, raise heat to 204°C – 232°C for the final 10–15 minutes. If using a honey or sugar glaze, apply only in the last 5–10 minutes and watch closely to avoid burning. Keep the duck uncovered throughout — foil traps steam and ruins the skin.

大腿必须达到74°C最小——目标79°C – 82°C用于完全渲染的黑肉。胸部在74°C处安全，可以显示轻微的粉红色。始终使用温度计；颜色单独是不可靠的。 从烤箱中取出并在切割前不覆盖地静置至少15分钟。这使果汁在肉中，而不是在董事会上。 避免的关键错误：烘烤前湿皮肤，跳过脂肪评分，过早拉出。在制作肉汁之前从锅滴液中撇去鸭子脂肪。保存脂肪——非常适合烤蔬菜。