Pat the duck dry with paper towels
Remove any giblets from the cavity
Trim excess fat from the neck and cavity openings
Score the skin on the breast and thighs without cutting into the meat
Season the duck inside and out with salt and pepper
Optionally rub with herbs, garlic, or spices
Place the duck on a rack in a roasting pan
Preheat the oven to 350°F
Roast the duck for 20 to 30 minutes per pound
Drain excess fat from the pan every 20 to 30 minutes
Turn the duck halfway through roasting if needed for even browning
Roast until the internal temperature reaches 165°F in the thickest part of the thigh
Let the duck rest for 15 to 20 minutes before carving
Carve and serve