I don't know about MingJiang, the skeleton+lots of meat of duck we ordered in Ritz was "not allowed to be taken out of kitchen again due to health and safety reason". (But they took the legs out again as the second course, confit de canard)I completely agree about the second course, where does all the meat go, and the carcase soup?
Prick the very cold duck all over, taking care not to pierce the flesh, season, concentrating on the interior, then place in a cold oven, as you do so turning the temperature to low, say 100C. After a couple of hours the fat should all be rendered but unburnt and there should be no mess. Pour off the fat, rest the duck then finish in a hot-say 230C-oven for half an hour or so. Don't forget to remove the wishbone before cooking, and cook the potatoes separately.Going to be roasting a whole duck tomorrow. I'd like to do it on a roasting rack with spuds underneath. Assuming that it's cooking for about 2 hours at 180C, does the majority of the fat come out in the first half? Just trying to find a way to convince the Mrs that I won't make a mess or end up with "greasy" potatoes. Of course they will be greasy (i.e. would leave a stain if left on a piece of paper), but hopefully still crispy and not soggy with duck fat. Various recipes I've seen appear to be pretty vague about the detail here!
I'm thinking of removing the duck after about an hour of cooking, then pouring off any excess fat before introducing the potatoes. Thing is, I'm not sure how much constitutes "excess" unless I have an idea of how much more fat will emerge from the bird during phase 2 of the roast.