1 whole duck
Preheat oven to 350 degree F
Remove giblets and trim excess fat. Rinse and dry.
Gently prick the skin. Season as desired, inside and out. If you prefer, truss legs loosely.
Spray roasting pan with cooking spray. Place the bird breast-side up on a rack in pan.
Roast duck for 25 to 30 minutes per pound. Baste with pan juices every 20 to 30 minutes.
The duckling is done when the legs move freely, the juices run clear, and the internal temperature at the leg joint reaches 180 degrees F.
Remove duck from oven and let rest for 15 to 20 minutes before carving.