I recently posted a link to cooking frozen turkeys and used that method on a duck. It came out great (no stuffing though), but took longer than I expected to get up to temp. So my suggestions are first, set it on a wire rack so the air can circulate all around it. And use a thermometer, not just time, to check for doneness. Or one of the other methods... clear juices, leg is loose... but I would still check the stuffing with a thermometer to make sure that got up to proper temp.
Give us this day our daily bacon.