Wash the prepared duck and pat dry. Then rub salt and pepper inside and out. Place the breast side down in a roasting pan, pour the boiling water over them and place in the oven for 2 1/2 hours. Fry the duck until brown and crispy on all sides.
Half an hour before the end of the cooking time, place the duck on the grillage of the oven. Put it back in the oven and place the roaster underneath to catch the fat. Drizzle the duck with a little cold water and finish cooking. This makes the skin nice and crispy.
I recommend potato dumplings and red cabbage with it.
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