It was fantastic. Just like the duck you get at the Asian deli but no juices were left in the duck. I must not have tied the bottom well enough. I scrubbed the skin with kosher salt, blanched and shocked the duck in cornstarch/water/mollases/honey/dark soy twice. Inside I had whole spice, cinnamon, star anise, whole black peppercorn/orange peel/stick onion/ginger But I could not separate the skin. Next time I will securely sew up the bottom and maybe cook it until 17F0F.
Double or even triple up on the pans and that will insulate the bottoms very well. Also another variation of this, I typically roast split breasts on a grate place over a round oven pan. I first crimp a layer of foil over and push a depression in it. The drippings collect and reduce some, but not dry up and burn.
I've designed oven apparatus for controlling/eliminating bottom-burning in the oven, for a number of uses. Eventually I'll likely have some items made for myself, but so far none of my inventions over the years have made me money. Still working on the next Pet Rock idea. ;-)~