What are the differences between roasting a chicken and roasting a duck or capon? I know a duck has a lot of fat. That's about all I know. I guess I don't know where to start. Eventually, I'll be using my small rotisserie, but right now I'd like to learn everything I can about roasting duck and capon.
If there are outstanding recipes, I'd like to know about them. What are the flavor combos that work best with each - either in marinades, stuffing, or sauces.
What would be ideal side dishes with each?
Maybe just riff on your main ideas around the subjects of roasting duck and capon.
I'm a very experienced cook, so you don't have to start from scratch - I make a great chicken or turkey already.
Any wisdom you can impart will be greatly appreciated.