Roasting duck for the first time tomorrow night, and have opted for Merrill's recipe after seeing the multiple raves it has received. I read the comments and the questions posted to he recipe itself, but thought I'd solicit any general and/or recipe-specific tips you all might have. A few things I'm pondering: will this splatter in the oven? (I know Martha suggests lining your oven with foil in her duck roasting guide.) Brush with a plum-based glaze before the crisping step or when it comes out to rest? If I throw some aromatics in the cavity, how will this affect the cooking time? Thanks in advance, and happy holidays!!
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