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See my relevant answer to a related question. In short, I would recommend avoiding roasting a duck whole—regardless of your skill level, and especially if you are a beginner. The only two advantages you get from roasting the bird whole are the theatrics of tableside presentation and also ease of preparation (i.e., you don't have to worry about butchering ...


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What I learnt from my neighbor: The most critical part also the most enjoyable part for the diners is to make the skin crispy. For this many factors should be taken into consideration (e.g. the type of oven you use, room temperature where the oven is, etc). But the trick for the skin to be crispy is how much the skin can become detached from the meat while ...



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