On Saturday, August 10, 2019 at 7:18:59 PM UTC-4, Dave Smith wrote:
> On 2019-08-10 7:05 p.m., A Moose in Love wrote:
> > On Saturday, August 10, 2019 at 4:41:46 PM UTC-4, Dave Smith wrote:
>
> >> I don't know about duck being greasy, but there is a lot of fat in
> >> one. I remember he first time my mother cooked duck and I was
> >> looking through over window and watching them shrink. Once they
> >> get heated up and started really cooking you can see the fat
> >> running down and the birds getting smaller. There is is a lot of
> >> fat that comes off them but the meat is not greasy.
> >
> > That lovely fat can be used to make a good hash brown/rosti potato
> > dish.
> >
>
> Indeed, but I have given up on cooking duck. I have tried it a half
> dozen times and one time it was not bad. I swore I would not bother
> trying it again. It has been relegated to a dish I will only get in a
> restaurant dish.

I,m wondering if maybe the quality of the duck you got might not be so hot?
Here's a method for roasting, I got it out of my old culinary olympics cookbook,
1972.:

1 large duck; a smaller one may work with less roasting time
1 onion cut in pieces
1 small carrot diced
1/2 cup sherry

Put giblets; neck wings and gizzard in the bottom of a roasting pan. Add onions, carrot and sherry. Clean duck, pat the inside dry and season with S&P.
Put the rind of 1 grated orange in cavity. Put duck on a rack over the giblets.
Prick skin with fork. Roast at 350F for 'about' 2.5 hours. When pricked, juice from the joint will no longer be pink. Prick skin during roasting to get juices to run. I never did the last step. This was the French entry into the culinary olympics.