@Desert-Dan This may already have been posted (I haven’t read through the whole thread) but thought I’d link a recipe I saved from the old Chowhound that everyone sang praises of both for ease of execution and for outcome in case it’s helpful.
The Amazing Five-Hour Roast Duck
Source: The Vinegar Factory newsletter
Cook: Mindy Heiferling
Reprinted in: The 150 Best American Recipes
You can salt the bird a day ahead and air out (like dry brining turkey or chicken / aka Judy bird), vary the temp (Food 52 has one at 250F cooked for a bit longer), add water to the pan, vary the flavor profile, or just stick with the basic version for a first try.
(Roast potatoes in some of the saved duck fat while the duck rests, and you’ll never want them done a different way :D)
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