Roast Duck

We picked up a fresh 5 pound Fulton Valley duck from Guerra's this afternoon to roast on New Year's Day.   We followed Alton's directions for butterflying the duck, rubbing it with kosher salt, piercing the skin and placing it in the fridge uncovered on a broiling pan:

http://www.foodnetwork.com/recipes/roast-duck-with-oyster-dressing-recipe/index.html

Notes:

- Since we just picked up the duck, we'll only have around 24 hours to let it dry in the salt.

- We added crushed pink peppercorns.

- I used a little less kosher salt than the 5 tablespoons (1/3 cup).  I probably used only about 3 tablespoons.  I tried to put most of the salt on the skin side.

- I rendered the duck fat that I removed today by cutting up the fat into little bits and cooking it slowly with a little water.  I reserved the giblets for making duck stock later.