Roasted the duck for a good 2 hours, while basting it after 45 to 60 minutes with it's own juices to help get the skin nice and crispy. It also helps bring out more of the fat from the bird. Now I don't have a roasting rack and I didn't want the duck to be sitting in it own liquids. So in situations like these you'll just have to improvise. I took 2 tin cookie cutters and rested the bird over them. You can also use a couple of cans with both ends cut out. I had to be a little gentle in placing it in the oven for fear of toppling over, but it worked like a charm! After a couple hours and voila. Roast ducky.