Originally Posted by gtr
I've never cooked duck - what's good to know before cooking those critters?
Greg, I cook 'em like your wife does chicken or close.
They are fatty so I like to make sure they are suspended on a rack so the fat drains.
Dry salted skin and 400f, unlike chicken they must not be stuffed but rather leave the rear passage wide open so hot air flows inside
Herbs etc inside is fine.
I also never sauce it because the skin goes soggy instantly.
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