On Sun, 06 Aug 2017 07:25:28 -0400, Gary > wrote:

wrote:
>>
>> Thanks Wayne! I won't roast the duck over water though, I've had it
>> bare in the 'fridge since yesterday in order to make sure the skin is
>> nice and crispy. I like serving the sauce as a gravy.
>
>Maybe roast the duck, then drop skin into a hot oiled frying pan?

No need to - if you have dried it out (all same as pork skin) in the
fridge overnight and put it into a really hot oven, give it about 5
minutes before turning down, it will have a nice colour and
crispiness.