Wasnt there similar thread just weeks ago?
The thing is, start with a good quality bird, like with anything in the kitchen good produce=good product. The duck with 1cm of fat around is no good for me.
I think it is one of the best ways to do it actually. Roast in the oven. Duck has enough fat that it can be stuffed and it works great. You want super caramelisation? Brush with some honey mixed with oil first. Be generous with seasoning. Let the bird lay in the fridge uncovered for two day or two. Dont roast straight out of bag or with wet skin!
If you can use convection oven, let the duck dry for few hours on 30 [lowest setting] temp.
200C. Time dependant on size, you could use thermometer. [40 minutes and then 45 resting?] The thing is to turn the oven off and rest it loooong time, but in the oven.
The classic filling for roasted duck is apples and marjoram and garlic[where I come from].
Same with mentioned oranges.
Here is one way to prep it for serving:
So when the duck is ready, cut it in half, take out all the bones apart from legbone[so that you can connect breast with thigh and legbone sticks out, when you serve it, half-a-duck per person]. Dont throw bones away, cook down with all the juices, some demi-glace, and reduced juice of apples/oranges. Try not to eat too much flesh when operation is under way [its hard to resist] :bliss: