I’m a Midwest farm kid and my Aunt, Grandma and Mother all raised geese and ducks so we ate them for Thanksgiving, Christmas and New Years every year. Stuffed with bread stuffing and oven roasted. Oh my, did the house smell good. Leftovers were set out in the cold porch for the next day. Those good cooks are all gone now but my cousin and I take turns roasting a duck and eat together around New Years for old times sake. I start it out in a 400 degree oven for 30 to 40 minutes then lower to 325 or 350 until done. I strive to get a deep brown crispy skin so I uncover some of the time. Now I’m hungry.