Remove duck from the fridge 20–30 minutes before cooking. Pull out neck, giblets, and excess cavity fat; trim loose neck skin. Rinse under cold water and pat completely dry inside and out — dry skin is critical for crispiness. Score breast skin in a crosshatch and prick all over, especially at breast and thighs; pierce skin and fat only, not the meat. Season generously with salt and pepper inside and out. Tie legs with kitchen twine, tuck wing tips behind the back. Place breast-side up on a rack in a roasting pan with about an inch of water to manage drippings and reduce smoke.

Preheat oven to 325–350°F. Place duck on a rack in the middle of the oven and roast uncovered. Allow 15–20 minutes per pound — a 4–5 lb duck takes roughly 90–140 minutes total. Do not open the oven repeatedly; consistent low heat renders the fat properly. Around the 60-minute mark, spoon off excess fat from the pan to prevent smoking. Skin should be turning golden and tightening. For crisp skin, raise heat to 400–450°F for the final 10–15 minutes. If using a honey or sugar glaze, apply only in the last 5–10 minutes and watch closely to avoid burning. Keep the duck uncovered throughout — foil traps steam and ruins the skin.

Thigh must hit 165°F minimum — target 175–180°F for fully rendered dark meat. Breast is safe at 165°F and can show slight pink. Always use a thermometer; color alone is unreliable. Remove from oven and rest uncovered at least 15 minutes before carving. This keeps juices in the meat, not on the board. Key mistakes to avoid: wet skin before roasting, skipping fat scoring, and pulling too early. Skim duck fat from pan drippings before making gravy. Save the fat — great for roasting vegetables.