Preheat the roaster to 350°F
Remove the duck giblets and neck
Pat the duck dry with paper towels
Trim excess fat from the neck and cavity
Prick the skin all over without piercing the meat
Season the duck inside and out with salt and pepper
Add optional aromatics to the cavity such as onion, garlic, orange, or herbs
Place the duck breast-side up on the roaster rack
Pour a small amount of water into the bottom of the roaster
Roast the duck uncovered for about 2 to 2 1/2 hours
Drain excess fat from the roaster every 30 to 40 minutes
Baste the duck with its own drippings if desired
Turn the duck once halfway through roasting if needed
Roast until the thickest part of the thigh reaches 165°F
Let the duck rest for 15 to 20 minutes before carving
Carve and serve