Instructions: 1. Preheat oven to 350 degrees.

2. Wipe duck inside and out with a damp cloth. Place breast-side up on a rack over a drip pan containing several inches of water. Roast until tender, allowing about 30 minutes per pound. Add more water to drip pan as it evaporates.

3. Prop duck up in a bowl to permit fat to drain off. Let cool. Bone and cut bird in 1- by 2-inch sections (each with some skin).

NOTE: This can be used in recipes calling for roast or cooked duck.

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