Would be interested in your recipe. I have a traditional roasting pan with a lid. I would be inclined to use a tenting method to dry out the skin, maybe drain the fat half way through. I've enjoyed duck but have not made one myself as we don't farm any.
@Mary Stetler My "recipe" is quite simple, but not conventional. Many here already expect that. I cook by using logic, while my wife follows traditional methods learned in Home Ec in high school. So, if you choose to try my method, I will be glad to offer guidance. More later today! Frank
Wife used to roast duck quite often for special occasions when we were first married. Duck a l'Orange is the common way, but I always preferred a black cherry sauce. Your post brings back fond memories. The secret really is to not overcook it, as that sometimes makes it taste like liver.
Hey! Don't pick on Beth! I remember my first turkey. I roasted it. it looked beautiful. But I had no idea there were 'things' in the cavities at both ends. And now how the heck do you get that plastic device off that is holding the legs together?!
Let's examine what you wrote: "Hey! Don't pick on Beth! I remember my first turkey. " I'll just let that lay there.
I should have started a thread about Ricola throat drops. A reminder from @Beth Gallagher to take off that little hard-to-see wax wrap that is under the main twisty wrap would have saved me some aggravation. I figured it out after my second encounter and spitting out a little strange nonedible ball for analysis. It chewed sort of funny was my first clue.
@Joe Smith I apologize for returning late. Got a call yesterday from my nephew in the Marines, he is driving here this morning from San Diego. I now leave for dialysis, all morning deal, things topsy turvy today, will complete cooking post later, maybe tonight. Sorry. Frank