This recipe actually comes from Laura's mother-in-law, Trude. It makes for a perfect, crisp-on-the-outside, succulent-on-the-inside duck every time and is unbelievably easy.

Ingredients:

One 4- to 6-pound duck

Salt

Rinse and salt the cavity. With a pin, pierce well all over. Preheat oven to 425 degrees. In the morning of the day you want to have the duck, put duck in the oven for 1 hour. Remove and let stand until 1 hour before you want to eat. Put back into a preheated 425-degree oven for 1 hour.

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