SC - Help with roast duck

[DeeWolff at aol.com]

Personally, I find that the lower the temperature, the better the duck. I 
keep it at no higher than a 350 oven (because of the excess oils-it tends to 
cause small grease fires if too high). I also suggest turning to distribute 
the oils and juices, as well as keeping it raised above so that it does not 
steep in its own juices. This allows the skin to become crisp,and the meat to 
remain moist. A piece of bread under the bird and rack keeps the grease at 
bay.... 

My two pence,

Andrea