Alsatian I was not able to Pm to you personally (computer illiterate I guess) but the best duck or goose rosting advice is from my wife. Rub outside and inside with salt and pepper then she stuffs it with crotons raisins and apple and celery pieces and chopped small onion all mixed. Then it goes into roasting bag and into the oven at 300 to 325 degrees for about 3 hours. The reason for the Reynolds oven bag is to hold in the juice and help tenderize the bird. Also if their is a little meat left over afer your first meal make a little gravy, cut the meat into small pieces and serve over potatoes or just a slice of bread. Gosh my mouth is watering right now. Guess I'll get a bird out of the freezer now.