ROAST DUCK WITH RED-WINE SAUCE

Steps:

• With poultry shears or a sharp knife cut off wing tips of duck and discard. Remove excess fat from body cavity. In a large heavy kettle (about 8 quart capacity) cover duck by 2 inches with cold water and bring just to a simmer. Simmer duck for 35 minutes. Preheat oven to 450 deg. F. Transfer duck to a colander with tongs and rinse under cold water until cool enough to handle. Pat duck dry inside and out and with a fork pierce skin all over to allow fat to drain and help skin crisp. Rub outside of duck with pepper to taste and 1 Tbs salt.. Season duck cavity with pepper and remaining tsp salt. Put giblets inside duck and arrange duck, breast side up, on a rack in a flameproof roasting pan (about 11 x 17 inches). Pour 1 cup water around duck and roast in middle of oven until duck begins to turn golden, about 25 minutes. Remove pan fro oven and with a spoon scrape giblest into pen. Pour 1/2 cup water over duck and turn duck onto breast. Pour remaining 1/2 cup water over duck and roast 25 minutes. Remove pan from oven and turn duck onto back. Sprinkle duck with vinegar. Roast duck until golden and crisp and a meat thermometer inserted in fleshy part of an inner thigh registers 180 deg. F. for well-done but juicy duck, about 15 minutes. Transfer duck to a platter and let stand, loosely covered, at least 10 minutes. Skim fat from pan juices. Add wine and deglaze pan over moderately high heat, scraping up brown bits. Boil liquid until reduced by about half and pour into a saucepan. Stir in demiglace or broth and bring to a boil. Transfer 1/4 cup mixture to a glass measuring cup and whisk in arrowroot until smooth. Pour arrowroot mixture into liquid in pan, whisking, and cook at a bare simmer 1 minute. Pour sauce through a fine sieve into a bowl. Season sauce with pepper and salt. Serve duck with sauce.