First off, prick the duck all over and season generously with salt and black pepper.
Arrange the bird breasts up on an oven safe grill tray, were the fat can be rendered inside the baking tray.
Reduce the oven to 160 degrees Celsius and set your timer to 30min.
After 30 minutes, remove the tray and flip the bird over, pricking it again. Back to the oven, for another 30 minutes.
This step would then be repeated 4 times. That gives you a total of about 5 hours of slow roasting the duck at 160 degrees Celsius.
Each time, flipping the bird over, pricking it and returning it to the oven for another 30 min.
For the last step of roasting your bird, ensure it is breast side up, increase the heat of your oven to 190 degrees Celsius and grill for about 7 minutes, just to crisp the skin up for sure. Set aside.
See how much fat you are getting in your baking tray? You can transfer this fat into a heat safe bowl and freeze it for another day of roasting delicious crispy potatoes…For now, only leave about 4 tablespoons of fat for the veggies, garlic and potatoes you are roasting for the feast.
Boil your potatoes until soft, transfer them to the roasting tray with at least 4 tablespoons of rendered duck fat, smash them gently, season and add the veggies and garlic. Roast for 40 minutes until soft and colored.