My pet roast duck comes from our host’s book ‘Americian Gourmet’. It calls for 2 hours 15 minutes @ 375F and specifies "do not pierce the skin!".
On the other hand, just down Rt27 from here is the Belgrade Inn, which has specialized in slow roasted duck for more years than I’ve lived in Maine. Quite good.
(who had a near moose encounter on the drive home last night)