My favourite poultry makes a great Thanksgiving feast if you only have 4 people. After much experimentation, we have found that the best way to cook duck is to slow roast it for 3 to 4 hours at a low temperature. This makes all the fat run out and crisps the skin. Buy Peking ducks, which are fattier but tastier than muscovy.
Preheat oven to 275 F. Place duck on a rack, prick skin all over, brush with soy sauce and season with salt and pepper. Bake for 3 hours, removing fat as it accumulates. Raise temperature to 375 F and bake another 45 minutes to crisp the skin.