Blowing up a duck, did you say?

lol! I know the feeling! I once blew up an entire duck!:) I was preparing to roast a duck with with an orange flavored stuffing that contained Gran Marnier as an ingredient along with regular brandy... The idea was to coat the inside of the carcass with the mixture and add your stuffing ( Which should have been pre-cooked, I learned later). Place the bird in a 450 degree oven to brown it, and then lower the temp to 300 or so to cook it... oh well, It was a holiday and the glasses of Merlot were making me a bit "merry" and I forgot about the "lowering the temp" part... All of a sudden I heard this WHOOFF sound and when I ran into the kitchen and checked the oven... It was goodbye duck, hello oven cleaner! Poor thing... it'll never bother anyone again!:(