Crisp Roast Duck
- 1 teaspoon black pepper
- 2 cups water
- 1 tablespoon kosher salt
- 1 5- to 6-lb Long Island duck (also known as Pekin)
Put oven rack in middle position and preheat oven to 425°F. If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duc...