Pat the duck dry
Score the skin without cutting into the meat
Season the duck with salt and pepper
Let it sit at room temperature for 20 to 30 minutes
Preheat the oven to 400°F
Place the duck breast-side up on a rack in a roasting pan
Roast for 20 to 30 minutes to render fat
Drain excess fat from the pan
Reduce the oven temperature to 350°F
Continue roasting until the internal temperature reaches 165°F in the thickest part of the thigh
Baste occasionally with the rendered fat
Rest the duck for 10 to 15 minutes before carving
Slice and serve