I cooked duck this 12/25. Turned out very well just by following the instructions on the wrapper (two hours in a 350° oven with a foil covering, then another half hour or so with the bird uncovered), which was ample time to get in an hour of clarinet practice and then assemble five side dishes. Lots of leftovers, as it was just me and my daughter indulging, and because duck isn't nearly as dry as turkey those leftovers are always *very* tasty.
We also acquired a cup or so of rendered duck fat (for French fries), plus the bony carcass of the duck (for soup).
We also acquired a cup or so of rendered duck fat (for French fries), plus the bony carcass of the duck (for soup).
