Lobster

Introduction
Slow roasting a duck in a low oven makes for a crispy skin with less fat and meat that is moist and juicy. Serves 2 to 4.

Instructions
Difficulty: Easy

Things You'll Need
    * Skewers
    * Salt
    * Chef's Knives
    * Roasting Pans
    * Roasting Racks
    * 1 5 lb. ducks

Step One
Preheat oven to 250 degrees F, and place a rack in the center of the oven.

Step Two
Remove the neck and giblets from the duck.

Step Three
Rinse, and pat dry duck.

Step Four
Remove large deposits of fat from the openings of the body and neck cavities.

Step Five
Rub the body cavity and sprinkle the skin of the duck with salt.

Step Six
Pierce the skin of the duck all over in 20 to 30 places with a sharp metal skewer. Hold the skewer almost parallel to the duck while piercing it to avoid puncturing the duck meat. You only want to pierce the skin.

Step Seven
Place the duck breast-side down on a rack in a roasting pan.

Step Eight
Roast duck for 3 hours, pricking the skin every so often a few times with the skewer.

Step Nine
Drain the fat out of the roasting pan after the 3 hours, and then turn the duck breast-side up.

Step Ten
Increase oven temperature to 350 degrees F, and roast for 45 minutes more.

Step Eleven
Remove the duck to a platter, and let stand 10 minutes.


Tips & Warnings
    * Buy the heaviest duck you can because much of the weight is skin, fat and bones.
    * Keep in mind that at restaurants a half a duck is usually used for one serving.
    * If serving 2 people, cut the duck in half through the breastbone and back.
    * If serving 4 people, cut off the legs, and divide at the thigh-drumstick joint. Cut off the wings, and divide in half. Cut off the breast halves, and divide them in half. The servings will be quite modest.