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Preparing this rustic meal involves several steps. Start by cleaning and salting the duck, and consider letting it chill in the refrigerator to help achieve that much-coveted crispy skin. The key technique involves scoring the breast to help render the fat as it roasts. Wrapping the duck in paper—a staple practice in some kitchens—ensures that it retains moisture during roasting.
It’s important to note the cooking temperature of 350°F (176°C) and calculate the roasting time based on the weight of the duck—approximately 20 minutes per pound. While the duck is roasting, begin reducing the duck stock, infusing it with shallots and orange juice near the end of the cooking process. Once the duck is taken out, resting is essential before serving to allow all the flavorful juices to redistribute.