I picked up a half of a duck for a great price this weekend. It is now sitting in some brine awaiting roasting. I have never roasted duck before - could someone help me out? Here are my questions:
1) What temperature? I have seen recipes range from 350 to 450. Should I err towards a hot oven since I have half a duck?
2) To baste or not to baste?
3) What temperature is rare duck? I prefer to use a thermometer, but I have no idea what temperture a nice chunk of rare duck is.