In article ,
lid says...
You'll
get rid of a lot more grease if you slow roast a duck than
if you flash roast it in a blast furnace. Roast at 325F for
2 or 3 hours (until the breast is ~150-160) THEN turn the
oven to 400F for as long as it takes to brown the skin, not
more than 20-30 minutes longer.


If you change the numbers from 150 to 120, so your finishing
temp is around 150, then I'll buy it.

Kevin

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reply to: kevin dot vang at minotstateu dot edu