Try lowering the heat for a longer cooking time for your duck.
Duck has a hard time finding a place on the American table, where consumers tend to enjoy leaner cuts of meat. Duck is flavorful, but it tends to have a layer of fat that, if not removed, is so unappealing that the texture of the fat cannot overcome the meat's great taste. Cooked properly however, the duck's fat will drain during cooking and help make the skin crispy, vastly improving the texture. There are two tricks getting the duck's skin crispy: let the bird dry out in the refrigerator overnight, and prick the skin to allow the fat to drain from the bird.
Instructions
1. Rinse the duck in cool water to remove any dirt, then prick the skin with a fork. Place the duck on a plate and let stand in the refrigerator overnight.
2. Season the duck and place it on a roasting rack. Preheat your oven to 375 degrees.
3. Roast the duck in oven for one hour, or until the skin is brown and crispy. During cooking, the fat should drain from the fork holes. This hot fat will help get the skin crispy as it drains. Make sure that the bird is not sitting on the bottom of the pan; otherwise, that skin will baste in the hot juices, and become soggy.
4. Reserve rendered fat for sauce or gravy. Place fat in a saute pan, add 1/2 cup of red wine, one tablespoon of citrus zest, salt, pepper and fresh parsley. Cut in pats of butter and allow to reduce. Carve the duck and serve with gravy on the side.
Tags: skin crispy, drain from, prick skin, refrigerator overnight