I've never roasted duck in a conventional oven before so this was my frist time. I usually roast my duck in a reflector oven in front of my walk-in fireplace or on a string hanging from the crane with a drip pan under it. Needless to say the old hearth method is my favorite and that of my hubby but this turned out okay.
Clean your duck inside and out and remove any excess fat!
To make the filling: cut veggies and put in saucepan with the butter, cover with a little water and bring to a boil, lower heat and continue to cook until tender. Remove from heat and cool slightly.
While the veggies are chilling. Beat your eggs in a large bowl, tear the garlic toast, and allow to sit for a few moments so that the toast can absurb the egg a little, add the veggies and seasonings and toss.
Stuff the bird and secure the opening. Place in a roaster pan on a rack in a preheated oven and roast for 375° at 15 to 20 minutes per pound, baste every 15 minutes and roast until skin is golden and meat therm reads 165°.