Roast Duck- The Un-Leftover

So what's better than a crispy roasted duck? The same duck, re-heated the next day! I am so totally obsessed with roast duck. When done correctly, it is as close to a religious experience as I get. I know, everybody thinks of duck as a fall or winter dish- but there is absolutely nothing like duck roasted over an open fire. Therefore nice weather for a fire = roast duck. I used to do this whole kakamamie ritual that involved taking the duck two days before I cooked it and par boiling it, bathing it in sake, salting it, and leaving it to dry out for a crispier skin, but this it totally unnecessary- especially if you have access to a place to cook over fire. Real fire- not a gas grill. Now, I just grab that duck out of the fridge, separate the skin from the breast and thigh meat, prick holes in the skin all over with a fork, and then rub fresh grated garlic, ginger and kosher salt and lots of pepper in between the skin and the meat, in the cavity, and all over the outside. At this point, you can let it sit uncovered in the refrigerator for the day until you're ready to cook it. To get the duck started, I prep my fire outside and then put the duck in a hot (450 F) oven for about an hour while the coals heat up. When the coals are ready, throw your duck on the grill and crisp the skin to your heart's content or about another 45 minutes depending on the fire and the size of your duck. The browner the better. At this point, you can eat your duck as is, or for an even more delicious crispy duck, let it cool, put it in the fridge, and heat it up the next day in a hot oven on a rack at 375 F until re-warmed and really crispy. Turn occasionally for maximized crispiness. For some reason this tends to be even more delicious and crispy than the first day. Yum. Serve with beer. My recommendation of the day is Hitachino Nest White Ale. Come to think of it, Hitachino Red Rice Ale might actually be better with the full flavor of the duck. While you are waiting for your duck to cook over the fire, drink the white, then drink the red with your meal. Then you don't have to decide. MMMMMMM. Hitachino, Hitachino, Hitachino, Hitachino! It's just so fun to say.