NYT's Melissa Clark on Easy, Simple Roast Duck

[erininny]

This is the technique in which you prick the skin all over with a knife. The roasting time seems a little vague to me--how could a four- to five-pound duck take 3 hours to roast?!http://dinersjournal.blogs.nytimes.com/2011/12/12/the-simplest-roast-duck/