Store fresh duck in is original wrapping, over-wrapped with aluminum foil to prevent leakage. Store in the coldest part of the refrigerator. Raw duck can be kept refrigerated for two days. To store cooked duck, remove meat from the bone, wrap in plastic or foil, and keep meat in the coldest part of the refrigerator for no more than three days. Freeze fresh duck if you do not plan to cook it within two days of purchase. Store in original wrapping over-wrapped with foil, or wrap in foil or freezer bags. Be sure to press the air out of the package before freezing. Frozen duck can be stored in the freezer for three months. Cooked duck may be frozen in the same manner unless the dish is made with sauce or gravy. In that case, pack the meat tightly in a rigid container and freeze. Thaw duck in the refrigerator in its original wrapping; never thaw at room temperature. In the refrigerator, a whole duck (5 pounds or 2.25 kg) will thaw within 24 to 36 hours. Duck may also be thawed by immersing it (in a watertight plastic bag or original unbroken wrappings) in cold water; change the water every 30 minutes. Duck will thaw in about three hours. For quick-thawing of raw or cooked duck, use the microwave at the Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn the duck as it thaws, between zaps; take care the duck does not begin to cook. If it is not served immediately, keep cooked duck either hot, between 140F and 160F (60 and 71C), or refrigerate at 40 F (4.4C) or lower. When transporting cooked duck to another dining site, place it in an insulated container or ice chest until ready to eat.