- Put the duck directly on the oven rack, per Eileen Yin-Fei Lo in Mastering the Art of Chinese Cooking. I have a self-cleaning oven but the thought of scrubbing the oven racks made me veer away from this approach. I am my own clean-up crew.
- Hang the duck on meat hooks and suspend it from one of the oven racks. My oven is large but didn’t have the height for that!
- Put the duck on a roasting rack in a roasting pan, which is what most other recipes recommend. This seemed most feasible but how can I do it strategically?
Regardless of how the duck was placed in the oven, a pan of water should be put underneath to catch dripping fat. If there wasn’t any water, the fat would cause a royal mess in the oven and quite a lot of potential smoke too.