Article in English: To prepare a roast duck dish that will serve 2 people, you will need to buy a 5/6 lbs duck. The most common varieties are Pekin or Long Island ducks, which have a pleasantly mild flavor. Muscovy ducks have a stronger, more gamy flavor. Remove the duck from its packaging, then remove the giblets from the cavity. You can do with these as you please: some people just throw them away, while others reserve the liver for making duck liver pâté and use the other giblets to make stock. Once the giblets have been removed, wash the duck in cold running water. Shake it out to remove any water from the cavity, then pat the duck with paper towels until the ski is very dry. Place the dried duck on a wire rack over a deep roasting pan lined with paper foil. Take a small, sharp paring knife and use it to score a crosshatch (diamond) pattern on the suck breast.  Be very careful -- you only want to score the fat, not the meat underneath. This is easier if you hold the knife at an angle. Next, prick the duck all over with the point of the knife -- again, you only want to prick the skin, not the meat underneath. Doing this will allow more fat to escape from the skin and will produce a crispier roasted duck.  Now, use the knife to remove any excess skin on either side of the cavity. You can discard this skin, or simmer it in water to remove the fat. Season the inside and outside of the duck with coarse salt and freshly ground black pepper. Truss the legs by crossing them and tying them with a piece of butcher's twine.  Before you truss the legs, you can fill the cavity with a quartered onion or a quartered orange -- this helps to keep the duck moist and adds moisture. Cut off the tips of the wings at the final joint, then tuck the wings underneath the duck (just as you would when roasting a chicken).

Summary in Vietnamese:
Chọn con vịt nặng 2-3 kg. Cắt bỏ nội tạng. Rửa thịt vịt. Khứa mỡ. Ướp vịt và bắt chéo chân vịt.