For crispy, well-cooked duck, score the skin and steam duck quarters for 45 minutes, then roast for 10 minutes a side. If you cook off the steam water, you can save the rendered duck fat for later use. I freeze it and use for sautéing potatoes.
When I steamed the duck, the orange-pinapple juice from the brine (always brine poultry!) dripped down along with the fat into the steaming water. When I rendered the fat, the fruit juice reduced and became a syrup-like glaze which added a nice finish to the meal.
It also didn't hurt that Sarah made potato bread earlier.
