Instructions

1. 1
   Preheat oven to 450 °F.
2. 2
   Rinse and wipe duckling, removing giblets.
3. 3
   Set bird aside in an airy place to allow the skin to dry.
4. 4
   Rub inside cavity with salt and pepper.
5. 5
   Insert vertical oven roaster (used for "beer can chicken") into bird, and prop it upright.
6. 6
   Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
7. 7
   Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.
8. 8
   Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
9. 9
   Pour off fat and save, reserving drippings and liquid from the roasting pan.