Al: All right, well, Tim, you wanna double check to see if I've preheated our oven to 350 degrees?
Tim: OK. I also read that you shouldn't overstuff your duck 'cause it gets in there...
Al: Tim, I've been doing this for years, I think I know what I'm doing.
Tim: I'm just saying...
Al: That's fine.
Tim: 350 on the dot. We've also moved our rack to the top level so that bird will come out nice and crispy. Voilà. OK, we're all ready for the duck.
Al: OK. [Al struggles to get his hand out of the duck]
Tim: Get it before the heat goes out.
Al: Yeah. I just... I, um... Just making sure that that is stuffed in there.
Tim: You want me to give you a hand?
Al: Uh, I think I know what I'm doing, Tim. [As Al pulls his hand out, the duck goes flying through the window]
Tim: What Al's done here is actually develop a new recipe. You've heard of pheasant under glass. This would be quacker through the glass.