I found a recipe for Roast Duck from a French Bistro book that indicated the duck should be cooked (simmered) in 6 quarts of water/soy sauce for 1 hour to prepare it to be roasted. I had in immersed in the liquid on low for one hour. When I pulled it out very gently, it looked like the meat was completely cooked and it fell apart as I was placing it on the roasting pan.
What can I do with the cooked duck meat now?? I certainly can't roast it now. I have a honey soy grapefruit sauce prepared that was meant to baste and glaze the bird in the oven.