Christmas Duck

Turn wings under, and butterfly the duck.

Rub one tablespoon of kosher salt per pound of duck into the duck on both sides. Place duck on oven broiler pan with paper toweling in the pan and refrigerate unwrapped on lowest rack for 3 to 4 days. This dries the skin and pulls moisture (koshers) the rest of the duck.

Remove duck from refrigerator, brush away excess salt, remove paper toweling. Leave at room temperature. Preheat oven to 350°F.

Roast for 30 minutes. Turn the duck around (not over) and roast for another 30 minutes. The internal temperature should be about 180°F.

Remove bird from oven and raise temperature to 450°F. Return bird to the oven to crisp the skin, about 10 minutes.

Remove bird and serve.