1) Rinse the duck inside and outside. Trim off any excess fat.

2) Pierce the skin of the duck with the tip of a sharp knife (don’t slash the skin, just make little wholes. I like to use a small roasting needle.

3) Place the duck in a large baking dish or pan and pour 3 cups (720 ml) of hot boiling water on top of the duck. Remove the duck, let it drain and pat it dry with some kitchen paper. Let the duck cool on a chopping board.

4) Then season the duck on all sides with pepper and salt.

5) Transfer the duck breast side up in a baking dish and place it in a preheated oven at 425°F (220°C). Roast the whole duck for 50 minutes. Then flip the duck over and drizzle it with the cooking juices. Roast it for another 50 minutes.

6) Then turn the oven off and turn the duck over again. Drizzle the duck again with the cooking juices and let the duck rest in the cooling oven for another 30 minutes. Remove the duck from the oven and put a sheet of tinfoil on top. Let the roasted duck rest for another 20 minutes.

7) Then carve the duck up and serve.