@boomerang,
yes they are one and the same.
scovy for short . The butcher knew.
We do ours always hot nd fast, 10 min /pound at 475 . Since covies re less fatty they don't flqre up s redily s the LI ducks. but you still want a rck. Ive never tried the
boil em first then roast em"
my grmma used to do duck that way as I recalled (we ate a lot of duck n ducks blood soup (CHARNINA), its something I wouldn't bother learning about unless you got Hannibal Lecter over for dinner.
I wonder if you could steam it so you don't lose any flavor that boiling takes away?
I always take the wide end of a choptstick and go in and loosen the skin a bit especially around the breast . When you roast, it helps crisp the skin (which is a crackling flavor when done crispy)
DUCK SHOULD be served a bit on the medium side for real good flavor. We need to call in some of the other cooks around here. Osso, and jcboy is back-hes interested in cooking. ebeth, I don't know the others who like to cook .
GOOD LUCK AND KEEP US APPRAISED. I think Im gonna do a duck or goose for Christmas now that you've started something here.