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Incidentally, Martha got it wrong.

Don't use the roast duck recipe in the March 2010 Martha Stewart Living Magazine. Or if you do, cut the cooking time in half. They've got you roasting a 4 pound duck for 2 1/2 hours at 425, which will smoke you out of the house and give you a very, very overcooked bird.

I'm still working on the perfect simple recipe, will get it up in the near future. I love duck, but so far have only attempted boneless duck breast.

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