Roasting a duck

[Rave]

My in-laws have generously given us a big frozen duck. My wife and I are planning on roasting it up for a nice meal on Valentine's day. We've got a bottle of champagne to go with our starter and a nice bottle of claret for the main course so it should be a good meal all in.

The only problem is roasting the thing. Last time we had duck all the fat running out (and there was a lot, of course) smoked so much that the whole house filled up. The meat was very tasty, but our enjoyment of the meal was quite severely impaired by the fact that our eyes were stinging. What temperature should I cook it at to avoid this? Any other tips for making it extra tasty? What's a good stuffing to go with duck?

Cheers,

Rich :¬)

[Nick]

http://forums.hexus.net/showthread.php?t=14588

Yes, yes, I KNOW it's for a chinese style dish, but the duck is cooked the same anyway...

There's nowt to stop you pouring off excess fat as it roasts though... ESPECIALLY if you save it, mix it with veg oil and then roast taters in it... YUM!

[Rave]

That was indeed the plan for the spuds. Still worried about the smoke though, does it need to be cooked at 200C or will doing it for a bit longer at 170C be alright?

[Nick]

Yeah, you can knock it down... Warm the oven up to 200, then knock it down as soon as you wop the duck in.

[Moby-Dick]

Decks method works - have used it before

give the oven a good clean before hand so there is no extra grot to burn off.

[Rave]

Good plan, I'm sure it could do with a clean

Cheers guys!