Whole Roast Duck

• 1 Pekin (Long Island) duck (about 5 pounds)
• Salt and pepper
• 1 cup

Cut the wings off the duck where they join at the breast, then cut them through their joints into three pieces each. Make a series of about 20 diagonal slashes in the skin covering each duck breast. Be careful not to cut all the way down to the meat—you just want to expose the fat contained in the skin. Change directions and make another series of slashes perpendicular to the first. Thoroughly