Oven Roasted Crispy Duck

Remove the giblets from the duck's cavity and rinse the duck thoroughly under cold water. Pat the duck dry with paper towels.

Using a sharp knife, score the skin in a diamond pattern without cutting into the meat.

Stuff the cavity with the crushed garlic, sliced ginger, and chopped scallions.

Place the duck on a rack in a roasting pan, breast side up, and refrigerate uncovered for several hours or overnight to allow the skin to dry out.

Preheat your oven to 425°F (220°C).

Take the duck out of the refrigerator and let it come to room temperature for about 30 minutes.

Roast the duck at 425°F (220°C) for 20-30 minutes until the skin starts to brown and some fat begins to render.

Reduce the oven temperature to 350°F (175°C). Roast for an additional 1 hour and 30 minutes, basting the duck with its own rendered fat every 30 minutes.

In a small bowl, mix the honey, soy sauce, and rice vinegar. Brush this mixture all over the duck.

Increase the oven temperature back to 425°F (220°C) and roast for another 10-15 minutes, watching carefully to prevent burning, until the skin is crispy and golden brown.

Remove the duck from the oven and let it rest for 10-15 minutes before carving.

Carve the duck and serve with your favorite accompaniments such as steamed pancakes, hoisin sauce, and sliced scallions for a Peking duck experience, or with roasted vegetables and a rich sauce for a more Western presentation.