Unwrap the duck, take out the giblets tucked inside the duck. Set them aside to cook for stock or freeze or throw them away. It’s up to you. There might also be a packet of glaze too so set that aside to pour after roasting the duck.
Wash the duck thoroughly in cold water. Pat dry completely with paper towels. Preheat the oven to 350°
Using a sharp knife, score a diamond pattern into the duck’s skin(breast up). Do not cut too deep into the meat. Just the skin and fat. Season the whole duck with lemon pepper, including inside the duck. Line a roasting pan with foil(for easy clean up), place a rack in the middle then place the duck on top, breast side up. Cross the legs and tie with a twine. I didn’t have any so I just use a strip of foil. Tuck the wings underneath.
Stick it in the oven, uncovered, to cook for an hour.
After an hour, take the pan out, poke the duck a few times, baste with the fat from the pat, flip it breast side down, baste the top then return the pan to cook for another hour.
Once that hour is done, repeat the process of poking, basting, then flip it back breast side up. Put it back into the oven to cook for another 45 minutes or so. Take the pan out of the oven and let the duck rest for a few minutes.
