Found this Roast Duck recipe at Food Network.
SERVES 2 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hour 35 Min
1 (5 to 5 1/2 pounds) duck, innards and wing tips removed
3 quarts (12 cups) chicken broth
1/2 tablespoon and 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. In a large stock pot that can hold the duck, heat chicken broth with 1/2 tablespoon of kosher salt, and bring it to a boil. Heat another large pot with water and bring it to a boil.
2. Unwrap the duck to sit at room temperature for 20 minutes. Meanwhile, prick the skin without piercing the meat with a fork or a sharp knife. This will allow the fat to drain off while the duck cook.
3. Once the stock is boiling, place the duck in the large stock pot and bring it to a boil. If there isn't enough stock to cover the duck, add the hot water from the second large pot. If the duck float to the top, place a plate on top to keep it immersed in the stock. When the stock comes back to a boil, lower the heat and simmer the duck in the stock for 45 minutes.
4. When the duck is finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14x18x3 inch roasting pan. This will keep the duck from sticking when they roast.
5. Take the duck out of the stock, holding it over the pot to drain. Place it in the roasting pan. Pat the skin dry with paper towels and sprinkle with 1/2 teaspoon of salt and pepper. If there is time, allow the duck to sit at room temperature for 30 minutes to allow the skin to dry.
6. Preheat oven to 500°F. Note, be sure oven is very clean or it will smoke. Roast the duck for 30 minutes.
7. Remove from oven and allow the duck to rest for 20 minutes while covered with aluminum foil. Serve warm.