So a while ago we went to an Amish market, and there I got a duck. A lovely fat bird, which I decided to cook following Alex Guarnaschelli's recipe. There was one significant modification: no green peppercorns, since I'm not a fan. So here's a photo essay documenting my duck exploits.
First, I heated some water with honey, soy sauce, and rosemary twigs. I also added a splash of raspberry vinegar and some ground red pepper flakes, dry thyme, and some tarragon, because I believe it goes with everything.
Then I took the duck out, let it sit for about half and hour, and patted it dry. Arranged it on the rack in a roasting pan (mine is pretty shallow, and the deeper one would probably be less precarious when the fat starts seriously rendering), breast down. Cooked at 400F for 25 minutes:
While the duck was cooking, I made some lentils, and set them aside: