Insert a cooking thermometer into the thickest portion of the duck meat, either the breast or thigh. Be sure the thermometer is not touching any bones. A fully cooked duck should have an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Check to see if the duck skin is crispy and the fat layer has fully melted and drained from the duck. If so, your duck has finished cooking. If not, switch your oven to broil and return the roasting pan and duck to the oven. Broil for about 10 minutes.
The cross-hatching will help the skin get crispy. Avoid cutting into the meat.
After you flip the breasts, salt the now-exposed skin. This will help the skin get even crispier and more flavorful.
