Preheat the oven to 425°F (220°C)
Pat the duck completely dry with paper towels
Remove any giblets from the cavity
Trim excess fat from the neck and cavity openings
Score the skin lightly without cutting into the meat
Season the duck inside and out with salt and pepper
Optional: add garlic, herbs, or citrus to the cavity
Place the duck breast-side up on a rack in a roasting pan
Prick the skin in a few places to help fat render
Roast for 20 to 30 minutes
Reduce the oven temperature to 350°F (175°C)
Continue roasting for 1.5 to 2 hours
Drain off excess fat from the pan every 30 minutes
Baste the duck occasionally with its own fat if desired
Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh
Let the duck rest for 15 to 20 minutes before carving
Carve and serve