I've only done whole duck in an oven. I scored the skin which did help render the fat and left a crispy skin, but my oven was still a mess. I guess I was supposed to put some sliced bread in the bottom of the baking dish under the wire rack that the duck was on. The fat spattered on the hot baking dish and splattered all over the oven! Maybe it was just beginner's (bad) luck!
Kettleheads Anonymous Charter Member