Dave Smith wrote in rec.food.cooking:

> On 2016-03-20 3:19 AM, sf wrote:
>
> > > This is a domestically raised duck so not lean and no wild game
> > > taste to cover up.
> > >
> > > I can always use new ideas!
> > >
> > What does duck cost you back east and can you buy it fresh? Is it a
> > common grocery store item or do you have to buy them frozen from an
> > Asian market?
> >
>
> FWIW, it this part of southern Ontario, where the Chinese population
> is limited to college students a few Chinese restaurants, duck is
> commonly available in the freezer section of most grocery stores.
>
> I have sworn off cooking duck. Only one time has it not been a
> failure. It has been relegated to being a restaurant meal.

Ah sorry. Duck is a bit special in how you have to cook it. Lower
temp after fir5st hour for example and start breast down then flip,
reduce temp to 275, wait an hour then flip (same temp), then add more
sauce if needed (depends on what you did), flip and another hour. When
it seems almost don, final flip to breast up then uncover. May want to
high sear that last bit at 400F.

A duck has to be raised out of it's fat when cooking. Hence the
picture showing it in the oven. I'll make another picture of the rack
base later when I can (it's obviously in use right now). This one is
the flat rack that holds the duck about 1.5 inches above the glass
bottom pan. I have another that is V shaped and makes flipping easier.

If you coooked one like a chicken, sitting in it's fat, that is what
went wrong. Also, though I have never done it, apparently duck can be
very tough if cooked at too high a heat?

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