High-temperature Roasting

Very small items that are to be roasted rare may be cooked at a high temperature, from 375° to 450°F (190° to 230°C). The effect is similar to that of broiling: a well-browned, crusted exterior and a rare interior. The meat is in the oven for so short a time that shrinkage is minor. Examples of items that may be roasted at a high temperature are rack of lamb, beef tenderloin, squab, game birds, and breast of duck.

Whole duck roasted well done is often roasted at a high temperature, because its fat content gives some protection from drying. Great care must be taken to avoid overcooking, however.