SC - Help with roast duck

[Robin Carroll-Mann]

And it came to pass on 27 Feb 00,, that DeeWolff at aol.com wrote:

> Personally, I find that the lower the temperature, the better the duck. I
> keep it at no higher than a 350 oven
[snip]

Thank you for the advice!  The bird is in the oven, and shortly I will begin 
preparing the garlic sauce.  (Actually, I've already started the preliminary 
steps.  The scent of rasted garlic is very noticeable in my kitchen right 
now.)  I will report back later on how they came out.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net