Wet-Roasted Duck
Source: adapted from Chowhound
The following "wet" method melts out all the fat, so you don't have to prick the skin.
1 large duck, gizzard, heart, neck and cavity fat removed and reserved along with the liver
1 tablespoon each salt and pepper
1. Preheat oven to 375.
2. Cut off the wings and spread them, the neck, heart and gizzard on the bottom of a roasting pan only slightly larger than the bird.
3. Rub the bird inside and outside with salt, pepper and put the bird, untrussed and breast up, on the bed of giblets. Pour in water halfway up the side of the bird.
4. Cover and cook until done (start checking after 1-1/2 hours), when you can pull the legs in opposite directions and they don't spring back.
5. Pour off the water and fat and return the pan, uncovered, to the oven for 10 minutes to dry and crisp the skin.
6. Put the fat you removed at the beginning with the poured-off liquid and boil it down for other uses.