Preheat your oven to 450 degrees. Remove the neck and giblets form the duck. Trim away excess fat and reserve for another purpose.
OPTIONAL FOR CRISPIER SKIN: Bring a large pot of water to a boil. Place the duck on a roasting rack or large strainer in the sink, breast side up. Carefully ladle boiling water over the skin to tighten it and prepare it for crisping.
Prick the skin all over and score it in a crosshatch pattern if desired. Season generously with salt and pepper. Place on a roasting rack inside of a roasting pan which will catch the duck fat and juices as they render out.
Roast for 30 minutes at 450. Reduce oven temperature to 350 and continue to roast until the thickest part of the the thigh reads 165 degrees on an instant read thermometer. This will take an additional 1-2 hours depending on your oven and the size of your duck. Rest 10 minutes before carving.