i'm pretty much a novice at roasting birds but i did a large chicken for thanksgiving that came out pretty well and i'm wondering if i could do a duck the same way? what i was thinking:
- thaw duck, pat dry
- baste breast & legs with melted butter & season with garlic salt
- stuff with baby red potatoes & celery
- place in pan WITHOUT rack
- roast at 425 for ~60 minutes (for a 4-5lb duck)
obviously i'd check that the meat's done with a thermometer but my main goal is to make sure the meat is EXTREMELY juicy. my experience with chicken is that even "juicy" white meat is pretty dry and though i've only had duck once, i loved that it ALL tasted like the most succulent melt-in-your-mouth dark meat ever. i want to recreate that which is why i'm not concerned about the fat content or crispy skin or anything. i mean crispy skin on top would be a bonus but not at the cost of dry meat. this is how i did the chicken (but i cooked it a bit more low & slow) and the drumsticks literally fell off the bone. would this work on a duck or am i way off-base?
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