Roasting a whole duck soon ... any tips, tricks, or recipes? I'm planning on buying a whole duck to roast in a week or two, and have been reading a lot of recipes. I know a lot of people recommend breaking down the duck and using all the parts, and I'm somewhat open to that idea, but I'd like to just try roasting the whole thing this time.  
  
Favorite recipes? Tips? I helped some friends roast a duck 6 or 7 years ago, and I vaguely remember the fat was overwhelming and crazy popping noises kept coming from the oven. Obviously I'd like to try to keep as much of the fat as possible (for potatoes!), and my hope is to save the carcass after I'm done carving it for stock.  
