rb.,

My first attempt came out too rare because I didn't braise it sufficiently. This is a must for color and flavor to develop. Also critical to braise the heck out of the legs so they are tender. It took me some 10-15 minutes to braise. I used thongs so I could grip the bird and direct the hot skillet contact.

THEN, it goes in the oven resting on a couple celery stalks for 450+ for 12-15 minutes, using the meat thermometer tell you when it gets to 155. Then immediately remove and wrap in foil to let the bird finish cooking - BUT remove foil before the meat turns brown.

Duck MUST be cooked RARE as described above. If you do, you'll think twice about breasting out teal, wood duck, mallard or pintails!!! Dabblers are a delightful table fare.

I have two big mallets left to roast, probably will do one this weekend. Serve with wild rice, pasta salad, rolls, etc. YUM.