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now I've never roasted a full duck before, so I went online and found out how to do it.
The whole house filled up with a thin hue of fog as it roasted and spat it's way to perfection.....talk about spit!!!!
we have just spent the last hour cleaning out the oven, he did the oven I did the shelves....
methinks I won't be buying a roasting duck again............
@captainbovine wrote:now I've never roasted a full duck before, so I went online and found out how to do it.
The whole house filled up with a thin hue of fog as it roasted and spat it's way to perfection.....talk about spit!!!!
we have just spent the last hour cleaning out the oven, he did the oven I did the shelves....
methinks I won't be buying a roasting duck again............
Hello
I know how you feel lol 
However I am sure that the duck was a success & lovely to eat ??!!
Have a fab Easter weekend 
@captainbovine wrote:there's no answer to that Merc........
Never mind the answer CB...what the heck would have been the question ?
it would just sit in it's own fat then though wouldn't it?
you clever Maggie you! very good idea....now I may think twice
Or do it in the Aga, you never have to clean the oven!
The top makes up for it though! 
I never do a whole duck though, just breasts as there's nothing on the rest of it.
why don't you need to clean an aga's oven?
I'd love an aga...
Because it's always on, 24/7 so anything that's splashed on it turns to ash. If you drop an oven chip in the bottom it turns to carbon after a few days.
But unfortunately anything spilt on the top burns on too if you don't get it off. Oil is the worst because it sort of bakes on, and of course when you wash it down/clean it, it's just like cleaning your electric cooker with the rings still fully on.
That's why I get my cleaner to do it!!
@captainbovine wrote:now I've never roasted a full duck before, so I went online and found out how to do it.
The whole house filled up with a thin hue of fog as it roasted and spat it's way to perfection.....talk about spit!!!!
we have just spent the last hour cleaning out the oven, he did the oven I did the shelves....
methinks I won't be buying a roasting duck again............
I would be interested to know what they suggested you do online! 
When I cook a whole duck, I make sure the skin is very dry, then I salt it , prick it all over on the top with a fork, and then whack in the oven on middle shelf at about 200c for 10/15 minutes (depending on weight), take it out, drain off the fat, reduce the heat to 180c until it's cooked. No smoke, no messy oven... well no more than cooking anything else not covered.
OOOhhh dear i love Duck but have not attempted to cook it yet..I dont want to ruin my Range oven. Their so fatty are they not,,spitting everywhere. Ohhhhhh Captain.
