On Thursday, October 9, 2014 5:23:30 AM UTC+1, sf wrote:
> On Wed, 08 Oct 2014 20:01:57 -0500, "cshenk" > wrote:
sf wrote in rec.food.cooking:
On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:

1 ea Whole dressed Duck, 4lbs
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So glad it worked out for you, is your oven a mess or did you manage to keep the grease splattering down somehow?
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Hi, had it in a covered pan so no oven splatter.
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Good thinking! I've never figured out what possible use a "covered oven roaster" could serve and you finally told me. )
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I've got a roaster similar to this:

http://www.amazon.co.uk/Swan-Vitreous-Enamel-Basting Roaster/dp/B00901ABJU/ref=sr_1_1?ie=UTF8&qid=1412829716&sr=8-1&keywords=self+basting+roaster

The fat spatters to the top and rolls down the dimples and drops back onto the meat, thereby making the meat self basting.

Cherry