ROAST DUCK

1. Turn the oven on to 325 F.

2. Rub the outside of the duck with salt and pepper. 
Place in a roasting pan with a rack. 
Roast the duck for 1 1/2 hours, and then check to make certain it is done 
by prodding the thickest area of the meat with a fork. 
If it is tender, not resistant, it has cooked enough.

Gravy
There is too much fat in duck to make good gravy; 
so it is best not to attempt it.

To Carve
Duck is virtually impossible to slice. Thus, it is served in
quarters, being cut in half lengthwise just alongside the backbone 
and then these halves cut in half. But this, too, is very difficult to do, 
and you may wish to get the necessary wrestling over with ahead of time 
by cutting the duck into quarters before it is cooked ( easily accomplished 
with kitchen shears if you have them). If so, just roast in the same 
fashion as described, laying the quarters on the rack in the roasting pan 
with the skin side up.