With roasted duck on the Christmas dinner menu, I was able to try a recipe from Duck, Duck, Goose, by Hank Shaw. I already knew that roasting a whole duck is more complex than roasting a chicken because duck legs and thighs must cook to a much higher temperature than the breast meat. Hank Shaw states that the difference is about 40'. To deal with the difference the breast meat is cut off the bone in the middle of roasting the bird.
If other recipes in Hank Shaw's book are as delicious as last night's roasted duck, Lilac Hill's plan to increase the size of our duck flock is a good one.