Deenso posted this recipe quite awhile ago and it's been in my to-try pile. My local farm stand has a special on whole fresh duck this week so I finally tried it last night. Completely amazing. The skin is crisp and the flesh succulent. I didn't prick sufficiently in what I will call the armpits so there was a little pocket of unrendered fat there but that was strictly operator error. And as a bonus I have well over a cup of gorgeous rendered duck fat for sauteeing. This recipe is a keeper, thank you Deenso!
I served it with broccoli rabe sauteed with garlic and sprinkled with aleppo pepper and lemon juice. Good, but would have preferred a mixed green salad sprinkled with pomegrante seeds.