This is an Old World recipe from a French Restaurant called La Perouse, circa 1660.
Remove the duck innards, fat, excess neck skin and the two wing joints. Tie the legs together with a piece of butchers string. Sprinkle lightly with kosher salt and pepper. Place the duck on a wire rack in a shallow roasting pan. Roast the duck uncovered in a 350-degree oven for 30 minutes per pound.
The duck is done when the legs twist freely, the juices run clear and the internal temperature is 180-degrees. Remove from the oven and cool to room temperature.
Cut the duck in half lengthwise. Remove the backbone and all the internal bones leaving only the leg, thigh and the single wing bone. Brush the duck with Dijon mustard. Bury with shredded Swiss cheese and top with bread crumbs. Drizzle with melted butter. Bake in a 400-degree oven until the cheese melts.
Serve with a medium bodied red wine and let the good times roll.
Be sure to save the Duck Fat... It can be used in another recipe. Really people pay more than $5 per pound for duck fat.
Duck Fat Rules!
1 whole white Pekin Duck (also known as Long Island Duck)
kosher salt to taste
black pepper to taste
Dijon mustard to coat
1 cup Swiss cheese, shredded
1 cup bread crumbs