re: Help with cooking Duck

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Try turning your oven up high (425-450 or so) for the first couple minutes right when you put the duck in. Then turn it back down to finish him. I find when doing this it helps crisp the skin.

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if you're going to smother it in gravy afterwards anyways what's the point? I would say either cook the duck in the oven dry to get the crispy skin (uncovered .. skin rubbed w/ olive oil or butter, seasoned with salt & pepper) then serve a gravy on the side with rice. OR you can remove the skin, cook the duck, fry the skin then top your dish with it.