I'm cooking a duck on Friday, and the recipe that I love requires four hours to cook, so I'll start the duck at my house, and then want to move it after 3 hours of cooking 1 to where the dinner will be, and then cook it for the remaining hour or so there. I have two roasting pans, one with a lid, and figured I'd move the duck over into the unused roasting pan. The duck will be out of the oven about 45 minutes. Alternatively, I could finish the duck in advance and warm it up--but not sure if that's the right way to go either. Thanks in advance!