Dave Smith wrote in rec.food.cooking:

> On 2016-03-20 1:20 PM, cshenk wrote:
>
> > > 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?
> >
>
> I have always done it on a rack. Of all times I have done duck, only
> one was not a disappointment or utter failure.

Discribe what you did and maybe we can help? Example, that temerature
did you use?

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