I want to try to cook a duck at Christmas. I've never cooked one before, so I was planning on going with the package directions, which is much like cooking a turkey. I read on previous posts on here, though, to cook duck at a low temperature for a long period of time. So, what is the difference in result between cooking it like a turkey (add seasoning under skin, rub skin with olive oil, 375 degrees until internal temp of 175...usually 2-3 hours or so depending on size) and cooking it slow? Also, what internal temperature is good for a duck?