What I Have Learned About Cooking Duck

1. Duck fat. Duck fat. Duck fat. Duck fat.
2. It is hard to go wrong with roast duck.
3. Trussing.
4. Stuffed with one or two peeled potato chunks to absorb any off-taste.
5. How to cut off the head, neck, and feet.
6. Clipped the wings.
7. Salt, pepper, and paprika rub.
8. Pour water into the roasting pan so oven does not get splattered.
9. About two hours at 190 C (375 F)
10. Poke holes into the duck to drain the fat layer.
    
11. Use a roasting rack; do not want the duck absorbing all the drained fat.
    
12. Carving duck does not produce a lot of meat; a bit on the legs, the wings, and breast.

Overall, a lot of praise. Seemed to come out OK.