Well I am pleased to announce that my very first foray into roasting duck went well! The only thing I might do differently next time is to let cook untented for a lot longer so the skin gets really dark brown instead of just golden brown. Also, because I rubbed it with a mix of Kosher salt, poultry seasoning, black pepper and ginger, my gravy ended up being super salty. How can I fix that without rinsing the salt mix off the duck before roasting? Thanks, Shoeless Wanna kill these ads? We can help!