Tried of eating ham, I bought a frozen domestic duck for a belated Christmas dinner. The instruction said to cook the defrosted fowl until a thermometer entered into the thigh joint read 180 degrees. I enjoy my wild ducks med rare, so why do I have to eat domestic duck well done? Also don't the French eat duck rare also? Any idea or suggestions? Also the skin wasn't crisp so no duck cracklins or much duck fat for future recipes. Thanks.