Prepare any of the glazes from About Glazes. Prepare and cook Roast Duck or Goose until it reaches the right internal temperature. Remove the bird from the oven and increase the oven temperature to 500°F. Transfer the rack holding the bird onto a rimmed baking sheet and pour the fat out of the pan, then return the rack to the pan. If you have removed the breasts, place them back on the bird without browning them in a skillet. Coat the bird with the glaze, then return it to the oven until caramelized, 5 to 10 minutes. Let stand for 10 to 15 minutes before carving.