Duck

There are three schools of thought on the cooking of ducks. One widely held theory is that for maximum flavour and succulence a duck should be roasted for 15 to 20 minutes per pound at a high temperature (450°-M7). Another school of thought decrees that a slow oven (325° to 350°-M2 to 3) is the best means to bring about this end. The third school shambles about somewhere in between, starting the duck off in a hot oven (450°-M7) for 15 to 30 minutes, and then lowering the oven heat to 350°-M3, thereby getting the best, or worst, of all worlds. I find that cooking a duckling in a slow oven gives the best results, with a straight 350°-M3 temperature right through the cooking time.