Originally Posted by wingstone
there is hundreds of them, that's the problem...so I figured personal experience might be better.
did you like the orange glaze or is it just to crisp the skin
Unless you are cooking at lower temps, the skin will crisp....I usually did two coating of glaze once about 1/2 done and one about 15mins before complete...the orange is ok in the gravy but if you want to save the duck fat for other cooking (frying an egg) the orange isn't what you may want....I also filled the body cavity with an apple/celery....and roasted potatoes and carrots, onions, celery, and a green pepper in the pan..
Some folks say roast breast side down,,,there's many opinions on these things....I like it alot, but its pricey when you are buying one from a butcher....I'v only done 3-4 over the years...(much better than goose)......
try this link http://eat.epicurious.com/
Edited by stake - 2/4/15 at 5:26pm