The day before:

Let the duck come to room temperature. Prick the skin all over with a fork.

Preheat the oven to 350.

Add water to the bottom of the pan until there's about a half inch on the bottom of the pan.

Place the duck on top of a rack in the pan. The duck should steam for 90 minutes.

Prick the skin again with a fork. More fat will drain into the pan. Pour out any liquid from inside the duck into the pan.

Save the water in the pan as a delicious broth!

Transfer the steamed duck to the fridge for 24 hours after it cools.