Keep the skin intact on the legs for crispy results when cooking. Cut along the ribcage on both sides, separating the front of the duck from the back. Stand the duck upright on its neck end for ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) ...