Whole Duck

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern, prick the fat layer, roast at 325°F for 2 hours until the fat has rendered and the skin is crispy. Or break it down: confit the legs, sear the breasts pink. The fat is the prize — save and store it for the best roasted potatoes you'll ever cook.