With its crispy, lacquered-looking skin, this is similar to the famous Peking duck but requires much less time and effort. Please read About Roasting Ducks and Geese.

Remove the neck and giblets from:

Pull out the large pieces of fat from the openings of the body and neck cavities. Place the duck on a rack set in a roasting pan. Combine in a large saucepan and bring to a boil:

Ladle the boiling mixture over the duck, turning the duck to scald both sides. Pour off the liquid and pat the duck dry. Place the duck on a wire rack set on a rimmed baking sheet. Refrigerate, uncovered, for 24 to 48 hours. Or set the duck in front of an electric fan in a cool basement or garage for 2 to 3 hours to dry the skin well.

Prick the duck skin all over with a knife tip or sharp skewer, being careful not to pierce the meat. Position a rack in the lower third of the oven. Preheat the oven to 425°F.

Place the duck breast side up on a V rack or on a vertical poultry roasting rack set in a roasting pan. To prevent the fat from smoking, pour 2 cups water into the pan. Roast the duck for 20 minutes, then turn breast side down and roast for 20 minutes more. Remove from the oven and reduce the oven temperature to 350°F. Pour all the fat and water out of the roasting pan, then turn the duck breast side up. Stir together in a small bowl:

Brush the duck with the orange juice mixture. Roast for 20 minutes. Turn the duck breast side down, brush again with the mixture, and roast for 20 minutes. Turn the duck breast side up again, give it another brushing, and roast for 20 minutes more. Let the duck rest for 10 minutes before carving.