Preheat the oven to 425°F (220°C)
Remove the duck from the refrigerator and pat it dry
Trim any excess fat from the cavity and neck
Prick the skin all over without piercing the meat
Season the duck inside and out with salt and pepper
Place aromatics in the cavity if desired, such as onion, garlic, or citrus
Place the duck breast-side up on a rack in a roasting pan
Roast for 15 minutes
Reduce the oven temperature to 350°F (175°C)
Roast for 1 to 1.5 hours more, depending on size
Drain off excess fat from the pan every 20 to 30 minutes
Turn the duck if needed for even browning
Check that the thickest part of the thigh reaches 165°F (74°C)
Rest the duck for 15 to 20 minutes before carving
Carve and serve