Great question — answering as the UphillTech team:
What I learnt from my neighbor: The most critical part also the most enjoyable part for the diners is to make the skin crispy. For this many factors should be taken into consideration (e.g. the type of oven you use, room temperature where the oven is, etc). But the trick for the skin to be crispy is how much the skin can become detached from the meat while it is cooked, thus a layer of heat remains between the skin and the meat. This is what I learnt: From the inside of the duck, carefully poke holes with a toothpick through the meat but not breaking the skin. Second, use a pan where there are holes on the bottom and place another pan directly underneath it to collect the fat / oil while...
Full answer by Unheilig: https://cooking.stackexchange.com/a/51635 (CC BY-SA 3.0).
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