Crisp Roast Duck
"A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures. This duck is delicious with the plum applesauce...."
INGREDIENTS
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1 (5- to 6-lb) Long Island duck (also known as Pekin)
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2 cups boiling-hot water
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1 tablespoon kosher salt
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1 teaspoon black pepper
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