Honey-Glazed Roast Duckling
|Water||1⁄4 Cup (4 tbs)|
Rinse duckling inside and out and pat dry; strip off all extra fat.
Season the inside with salt into the cavity.
Tie legs and tail together; skewer neck skin to the back and tuck the wing tips underneath.
Prick the skin on the thighs, back, and lower breast with a knife.
Place, breast down, on a rack in an open roasting pan.
Roast in a 375° oven for 30 minutes; turn breast up and continue roasting 1 hour longer.