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Cast Iron Roast Duck

Roast duck is a special dish I've made a few times during Christmas. I haven't yet had the courage or the time to take on a Peking duck, but this simple recipe for roast duck has worked well, and I like how it turned out. With roast duck, the things you really want are a good skin, and you want to reserve as much of the fat as possible. And especially, you want to avoid that heavy, gamey taste that makes a lot of people shy away from roast duck. Actually, much of the reason why that heavy taste happens is because the meat is overcooked. Duck is a game bird, not raised on farms like chicken or turkey, and so it has a lot more muscle and dark meat. But even though people seem to think roast duck is a hard dish to do, it's really not so hard when you just use some temperature control. The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at: http://www.modemac.com/wiki/Cast_Iron...