I harvested and cooked a duck for dinner over the weekend. Clean weight was 4lbs (1.8kg). Plucking is much more time-consuming than skinning, but I was able to save all of the delicious duck fat and broil the veggies in it. Total cook time was 90 minutes at 375F (190C), though the potatoes could have used an extra 10 min or so. Broccoli was added in the last 20 minutes of baking.
The fat was scored and rubbed with seasoning, then rubbed outside and in with rosemary and garlic herb butter. I threw together a quick soy sauce glaze with paprika, turmeric, nutmeg, cinnamon, and fennel seed which all complimented the flavor very nicely.
