Seasoning and a little mirepoix or

Seasoning and a little mirepoix or bouquet garni should be placed in the cavity
Oil the skin before roasting to help it brown and prevent drying
Skin should be basted with fat only every 20-30 minutes
Basting is unnecessary for duck and goose because they have a great deal of fat; breasts are usually roasted up for that reason.

Results (English) 1:

Seasoning and a little mirepoix or bouquet garni should be placed in the CayOil the skin before roasting to help it brown and prevent dryingSkin should be basted with fat only every 20-30 minutesBasting is unnecessary for duck and goose because they have a great deal of fat; breasts are usually roasted up for that reason.

Results (English) 2:

Seasoning and bouquet garni or a little Mirepoix nên Placed in the cavity
Oil is before roasting the skin to help it brown and drying Prevent
Skin shouldnt be basted with fat only every 20-30 minutes
for Basting is Không cần duck and goose vì They have a great deal of fat; Thường roasted breasts are up for that reason.