I read the duck thread below and was reminded of my utter failures at making duck skin crispy. I have tried the following: pierced the skin all over, not pierced the skin, poured boiling water over the bird before roasting, and my most adventurous (perhaps misguided) duck experiment had the 4 times boiled bird (1 min. each time) hanging from my pot rack over the sink with an oscillating fan on it for 5 hours while basting with a peking duck marinade. No crispy skin yet.
Am I missing something? Anyone have a foolproof method?