Imbalances in acetylcholine can contribute to the development of myasthenia gravis, an autoimmune disorder that causes muscle weakness and fatigue. Alzheimerâs and Parkinsonâs Disease. The cholinergic portion of the brain is the area of the brain that produces acetylcholine.
1 Position the duck on a rack placed in a roasting tray, breast side up. 2  Pour a few cups of boiling water over the duck and into the roasting tray and place into the preheated oven. 3  Roast the duck for up to 3 hours or until no fat remains and the skin is crispy and brown, turning the duck over after every 30 minutes. Pour a few cups of boiling water over the duck and into the roasting tray and place into the preheated oven. 2  Roast the duck for up to 3 hours or until no fat remains and the skin is crispy and brown, turning the duck over after every 30 minutes.
After about 15 minutes, turn birds on the other side and cook an additional 10 minutes. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose.Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce.urn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose. Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce.