Easy Peking Roasted Duck

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1. 1Step 1: Rinse the duck and let it drip dry.
2. 2Step 2: Without puncturing the meat, cut or poke a series of tiny slits in the skin every 2 to 3 inches.
3. 3Step 3: Preheat the oven or grill set up for indirect cooking to 350°F.
4. 4Step 4: Season the duck liberally inside the cavity and all over the skin with Peking.
5. 5Step 5: Let the rub sit on the bird for 10–15 minutes to melt in. Set the duck up on a poultry pan in a round drip pan.
6. 6Step 6: Cook at 350°F for 30 minutes, or until the duck starts to brown and fat is rendering.
7. 7Step 7: Reduce the temperature to 275–300°F.
8. 8Step 8: Cook for another 60–90 minutes, or until the temperature taken in the thick part of the thighs is 175–180°F.
9. 9Step 9: Rest for 10 minutes. Carve and serve.