Method

Total Time 7 Hours 10 Minutes
Preheat oven to 120 C (250 degrees F).
Prick the skin all over with a fork. This will help the duck render fat faster and create a crispy skin.
Rub both sides of the duck with plenty of sea salt. Place duck on a rack in a roasting pan, breast side up.
Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). You do not need to flip the duck or monitor the process.
When most of the duck fat has rendered and the skin has become thin (usually 6 hours to 6.5 hours), turn up the heat of the oven to 260 degrees C (500 F) to brown the duck for another 5 to 10 minutes. The skin will crisp up nicely and the meat will remain more juicy.
Remove the duck from the oven and let rest for 15 minutes. Do NOT cover the duck with foil. This step further crisps up the skin.
Carve the duck or you can simply pull the meat apart by hand.
If you’re not serving the duck right away, let the meat cool down to room temperature. Move it to a ziplock bag, press out as much air as possible, and store it in the fridge for up to 2 days or in the freezer for up to a month.
To reheat, place the duck, skin side up, on a roasting pan. Transfer into the oven and preheat to 260 degrees C (500 F). Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes.