Crisp Pear-Leek Roast Duck

Serves 4
1 5 lb. whole Pekin duck
4 cups boiling-hot water
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper, plus 1 tablespoon
2 tablespoons of duck fat (or two tablespoons of butter)
2 medium leeks, cleaned, sliced and minced, white only
1 ½ cup dry white wine
1 -8 oz. jar pear jam

1. Put oven rack in middle position and preheat oven to 425°F.
2. ​Rinse the duck inside and out. Prick the skin of the duck all over with sharp fork tines. Fold the neck skin under the body and fold the wings behind the body over the skin.
3. Breast side up, place the duck in your clean sink and pour the boiling hot water over it, turning as required. Check for remaining pin feathers as required.
4. ​​Cool duck, then pour out any water from cavity into pan.
5. Place the duck on a rack in a 13”X9”X3” roasting pan.
6. ​Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and 2 teaspoons of the pepper. Set aside.
7. Heat the duck fat in a large skillet. Add the leeks and sauté until translucent.
8. ​​​Add the wine and the pear jam and stir gently until it has melted and is well mixed with the leeks. Cook down about ¼ of the volume, until thickened.
9. Baste the breast lightly with the pear mixture.
10. Turn the duck breast side down in the rack and baste all exposed parts of the bird with the pear leek mixture.
11. Roast duck, breast side down, for 30 to 40 minutes. Remove from oven. Turn duck over using thermal rubber gloves, and roast 30 to 40 minutes more.
12. Remove the duck from the oven. Tilt the duck to allow collected liquid to drain off. Baste again, this time liberally, with the pear leek mixture.
13. Return the duck to the oven for approximately another 15 minutes. Skin should be crisp but not overly dark
14. Transfer duck to a prepared serving platter and let stand 15 minutes before carving.
15. Serve with the remaining pear leek sauce.