This is a thread about food (“cuisine” is in the title) so it’s fascinating that we’re arguing about medical abbreviations.
Fascinating, but I think we’ve argued about it enough. If folks want to continue that discussion, please start a new thread for it.
In traditional French cooking, poultry, especially fat poultry (volaille gras) is started out in a cold oven. This seems to let the fat to start melting and “baste” the meat as it cooks.
This certainly works for goose or “canard gras” (foie-gras duck), chapon etc.
I have never tried cooking them in a hot oven, I would not like to waste a nine pound goose.
I start duck and goose in a hot oven, to start crisping and browning the skin. While it’s in the hot oven, i start it on one side and then flip to the other side, to expose all of the skin to the heat. Once i get some color on both sides, i flip it to it’s back (the usual poultry presentation) turn the oven down to low, and cook until done.
This works very well. (I also start by piercing the skin hundreds of times with a sharp fork, to facilitate the fat rendering and dripping out.)
Always done it that way too. Sometimes slash the skin near the end to remove more fat.