Roasting a duckchetta (boned, rolled and stuffed duck)- how long in the oven if I want it really pink?

thanks for this! as noted in my question, the filling (farro and porcini) was already cooked- just didn't know how long the actual duck would take. I gave it 45 mins at 180c and it was already pretty done by that time.

not enough info here, as pierino suggests. very hard to cook rare medium rare and fully cook stuffing. need different strategy.

First, what is the filling? Second, I would rub the outside with olive oil and salt and prick the skin all over so that duck fat will melt and baste the meat. Start the oven at 450F and then lower it to 375F about fifteen minutes in. It should take no more than an hour. Use an instantread (aka Thermapen) to check for internal temperature. It should hit 160F. Take it out and let it rest.