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Roast Duck
Pierce the duck’s skin all over with a sharp knife and salt generously. Place in large pot with 1 to 2 quarts of water (covering about half the duck). Boil 90 minutes to 2 hours depending on size. After boiling, remove duck and save water. Place duck in oven and roast for 90 minutes at 350 to 400°F or until skin is brown and crispy. Serve with cherry sauce or cilantro and toasted pine nuts.
