Kevin Vang wrote:

snip
Cooking the duck is simplicity itself. Try to restrain
the impulse to tart it up with a lot of extra
ingredients. Preheat your oven to about 450F or so,
and pat the bird dry and put it into a deep roasting
pan.

If you have fresh herbs you can stuff them into the cavity,
parsley, sage, thyme, but don't bother with dried. You'll
get rid of a lot more grease if you slow roast a duck than
if you flash roast it in a blast furnace. Roast at 325F for
2 or 3 hours (until the breast is ~150-160) THEN turn the
oven to 400F for as long as it takes to brown the skin, not
more than 20-30 minutes longer.

--
Ken Fortenberry