How to roast a duck?

I've only tried roasting a duck a couple times, I wasn't happy either time. First time I did the low and slow method, 2 1/2 hrs at 325 F(I think) starting with a hot oven. Last weekend I tried again, the wrapping gave instructions pretty much like how I do a chicken, hot to begin, then 375 F for about an hour. Both methods seem to produce a really tough bird, but the fast and hot one left the duck too fatty for my tastes (although I didn't mind the duck fat on the potatoes).

The only roast duck I've eaten is my own. Is it possible for roast a duck to be somewhat tenderish? I know that duck is dense, but I've had non-tough (non-roasted) duck prepared other ways. I'm assuming that the ducks from the grocer are farm raised and fairly young, surely they must be as tender as possible (for duck).

Should I just give up and pan roast the breasts and braise/etc. the legs separately?

Thanks for the response, chefinfrance.

I used a frozen Muscovy duck, I think it's the same breed as your Barbery duck. I've had great luck with pan roasting the breast. I just use the legs and carcass for cassoulet, maybe I'll try rillettes next time.


Is is possible to roast a whole Barbery duck? It seems to me that for the breast to turn out pink, the legs would be very undercooked. Is it possible that the Barbery was bred so that the breast could be removed and cooked separately?

I suppose I could make a foil tent over the breast like I do with chicken. Or stuff dressing/sausage/butter under the skin for insulation.


A few minutes later-

I just looked in "Cooking at Home" by Jacques Pepin and Julia Child. It says that frozen ducks from the grocery store(in the US) are generally too old to roast, all the recipes they give have you cook the breast and legs separately.


Hmmm.... Maybe choucroute garnie with duck.

Thanks for all your suggestions, I'll be ready the next time I roast a duck.