4.65 # long island duckling.
package recommended 325 degrees for 45 minutes per pound, then 25 minutes at 375 for 20 minutes to brown. am i looking at 3+ hours??
how long to cook?
should i remove the fatty section near duck's rear section?
should i remove long flap of skin near duck neck?
what to do with one giblet, neck and liver?
thanks, hounds, i know you'll come through!
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