Apparently, Grandma would make slices (about an inch apart) in the skin all over the duck, then rub it with plenty of salt. Keep it elevated in the pan, so all the fat could drain out of slits in the skin. Start cooking it breast side up, then flip it over when the (breast) skin just started to get dark. She wouldn’t pull it out until the bottom side (which was now pointing up) until it was almost burnt (very dark). I don’t know why she cooked the bottom longer and darker than the breast area, I imagine she had a reason, but my mother can’t remember why.
My mother couldn’t remember the temperatures/times Grandma used, but after some discussion, we are thinking 1/2 hour at 425 (F), then down to 350 (F) for an hour and back up to 425 (F) for the last half hour. I’ll flip the duck over at the hour mark. I’ll also be temp checking it with an instant read thermometer. I’ll pull it at 165 (F) internal.
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