This was the first duck I've roasted, so I pulled out the reprint 1950 Betty Crocker Picture Cookbook for instructions: roast uncovered at 300F for 3.5-4 hours (for a 4-6 lb duck, ours was bigger). Do NOT brush with fat, season, cover, or baste ... what the instructions didn't mention is if you put it on a small rack in the roasting pan like I did, then it fries the skin nice and crispy. It also said to start breast down, then turn halfway through. The in-laws were impressed at how little fat/grease stayed in the meat. We ate it plain, not gravy or sauce - I had thought to put some homemade orange marmalade on it at the table, but that was promptly forgotten after first taste.Can you share your cooking method for the muscovy? I have one in the freezer I need to cook, and hadn't landed on what method would be best.