I roasted my duck tonight, and it was very good, with lots of crispy skin and very rich meat. I must say that it was the mildest flavored duck I've ever tasted though. It must have never eaten any fish or bugs or worms? It was Keystone Katie brand from my local fresh seafood monger, and out of Shartlesville, PA. Pride of the Dutch Country! it proclaimed.
There were also what might have been Chinese characters on the labeling. They were some Asian language I can't read for sure. To my surprise and delight when I unwrapped it, it was my first real life encounter with a head on/feet on ducky. Even the ones from my grandparents' farm had already been beheaded and had the feet removed by the time they appeared in the kitchen for further processing. I only learned how useful poultry feet were for stock much later here on eG.
I left the head and feet on for roasting, but in retrospect, I'll remove them next time. I like to use the turned chicken on a V-rack in a roasting pan method. It's not as ideal as a rotisserie, but I've always had much better results than just plonking a bird breast side up into the oven and leaving it there. The long dangling neck and head and the grabby feet (one glommed onto the sturdy rack like it was still alive) made it so hard to turn the duck on the rack with my usual meat fork and wooden spoon inside the cavity that I eventually resorted to just protecting my hand with wads of cheap paper towels.
The duck carcass broth cooking in the crock pot for tomorrow's ramen will be better than I thought because of the feet for sure, and I am hoping the head. I'm not sure if I did the right thing, but I put the head with beak attached right in there too. You could see the tongue in there!
The roast duck was served deboned with a salty, sweet and spicy glaze I learned from Betty Crocker, and I have tweaked over the years to add a sour component and a couple more spicy ones. We also had jasmine rice.
I took huiray's advice and started rinsing basmati rice, and I liked the fluffy result so much I started using the method with jasmine too. I just add water to the cooking pot with the measured raw rice and then pour it off many times until it's no longer milky and mostly clear. The rice is heavier than the water so this method works fine. Then, when I'm satisfied the water is clear enough, I use the pot lid to drain out the last dregs of water. My fine mesh strainers apparently aren't fine enough to contain all the rice. My tea ball would probably work, but it would take longer than my patience would last. 
I've read from several sources that you shouldn't rinse to preserve vitamins. I eat so many great veggies and other things that I don't feel that I'm reliant on rice for vitamins. I think the rinsing treatment washes away loose starch that can make your rice sticky and clumpy. For me, when I'm shooting for fluffy, I'll stick with huiray's rinsing method.
I stir fried some Shanghai bok choy to go with dinner and finished with a light chicken stock sauce.
There was quite a bit of liver and a couple lobes of what I reckon was the gizzard that I threw in the bottom of the roasting pan. I also put the excess abdominal fat pulled from the back of the cavity down there too so it could render, and added some water so the fat wouldn't burn and splatter. My V-rack holds the meat high enough off the pan so I can do this and still get great crispy skin. I tasted a little of the liver and the gizzard after dinner, but decided to give it to the coons, although I realize that I passed on very concentrated nutrients.
I put the roasting pan into the freezer while I cleaned the kitchen to congeal the fat. I collected a pint of duck fat off the top which is now in the freezer, along with the strained broth under it, of which, there was maybe only a cup.
We ate most of the meat, but I diced what came off one of the leg quarters into small pieces, and that amounted to maybe a scant cup. It will be good either in the ramen tomorrow or duck fried rice with the planned over jasmine rice in the fridge. I tasted the broth, and it seems like it will be rich enough by the time it's done to save the meat for fried rice. So far, my addition of the head doesn't seem to have done anything at all adverse to the stock.
