I am going to attempt to debone, stuff, and roast a whole duck tomorrow. If I don't screw up the first part (!!!) I am still unsure about the roasting temp - I have a dread of dry livery breast meat which happens when you overcook in a skillet but I haven't had that problem roasting bone-in - ack! Help! Temps and times ideas? (Ps the stuffing is going to be some sort of gingery-rice affair)
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
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