Roast Duck

Instructions

1. Preheat the oven to 375°F (190°C). This ensures the oven is at the right temperature when the duck is ready to go in.
2. Remove any giblets from inside the duck and pat the duck dry with paper towels. Drying the duck helps achieve a crispy skin.
3. With a sharp knife, carefully score the skin of the duck in a crisscross pattern, avoiding cutting into the meat. This allows the fat to render out during cooking.
4. Season the inside of the duck with salt and pepper. Stuff the cavity with the lemon quarters, garlic cloves, and thyme sprigs.
5. Rub the outside of the duck with olive oil, then season generously with remaining salt and pepper. The oil will help the seasonings adhere and the skin brown nicely.
6. Place the duck on a rack in a roasting pan, breast side up. Pour the water into the bottom of the roasting pan to keep any drippings from burning, which can also later be used for gravy.
7. Roast the duck in the preheated oven for 2.5 hours. Baste the duck every 30 minutes with the drippings from the pan to keep it moist.
8. After 2 hours, check the internal temperature of the duck with a meat thermometer. The thickest part of the thigh should read at least 165°F (74°C).
9. If needed, increase oven temperature to 400°F (204°C) for the last 20-30 minutes to achieve extra crispy skin. Keep a close eye to prevent burning.
10. Remove the duck from the oven and let it rest for at least 15 minutes before carving. Resting allows the juices to redistribute throughout the meat.
11. Carve the duck into desired portions and serve. Be cautious of bones while carving.