Mainly covers cutting off excess fat, cross hatch cutting into the fat to keep things crispy.

• Preheat oven to 425 degrees
• Roast breast side up 50 minutes
• Flip and roast 50 minutes
• Final flip, again breast side up, for 50 minutes, until duck registers 165 degrees

A word about the varieties of duck most commonly available: Muscovy very often has a strong flavor that tends toward gamy, while the Pekin, or Long Island, is milder.