Preheat the oven to 220°C
Brush the duck with olive oil, salt and pepper then place on an oven rack in a roasting dish
Cook for 20 minutes at 220°C
Reduce oven to 180°C and cook for 1 hour and 30 minutes, basting every half hour
If skin is browning too quickly, cover with foil
Probe between breast and leg with skewer to make sure juice is clear
If using a meat thermometer, ensure internal temperature reaches 70° C
Remove from oven and allow to rest for 20 minutes before carving
