4 lb. duck, excess fat removed
1/2 tsp. salt
1/4 c. chopped pecans
1/2 stick unsalted butter
1/4 c. bourbon
1/3 c. maple syrup

Pat the duck dry, prick it all over, and rub it with salt and pepper to taste. Roast the duck on a rack set in a roasting pan in the middle of a preheated 400 degree oven for 90 minutes. Transfer to a heated platter. In a small saucepan, cook the pecans in 2 tablespoons of the butter over moderately high heat, stirring for 1 minute. Add the bourbon and maple syrup and cook the mixture until the liquid is reduced by half. Reduce the heat to low, whisk in the remaining 2 tablespoons butter, and spoon the sauce over the duck. Serves 2.