one duck, dressed and trussed
salt and pepper
garlic and onion powder, for sprinkling
aromatic fruits and vegetables of choice
whole garlic cloves and herbs (optional)
butter or broth, for basting

Preheat oven to 450°F.

Dress, clean, and truss duck. Sprinkle with salt, pepper, onion powder and garlic powder. Place on rack in a roasting pan. Surround with vegetables of choice (baby potatoes, carrots, boiler onions, etc.) Spray or brush vegetables with vegetable or olive oil.

Roast in preheated oven at 450°F for 12 to 15 minutes per pound. Baste every 15 minutes with melted butter or juices in pan.

Ducks have a strong flavor and are generally stuffed with apples, quartered, or lemon or orange wedges, or you can use small onions and garlic cloves, and sprigs of rosemary for a savory infusion.

Ducks may be steamed for 1 1/2 hours before roasting to help tenderize and moisten, which works especially well for wild or older ducks. In cooking wild ducks roast for 15 to 30 minutes per pound and stuff with aromatics as above.