Quote Originally Posted by Burney View Post
I'm starting to wonder about roasting ducks. Trouble is, you can either have nice legs and dry breasts or tough legs and pink, juicy breasts.

I'm increasingly of the opinion that jointing it and cooking the bits separately by different methods is the only thing to do with duck.
Yes, I am firmly of that view with all poultry and fowl. (Do fowls count as poultry?) I confess, however, that this extremely slow 110 degree roast yielded moist, yielding breasts and sumptuous, tender legs. The duck wasn't bad either.