As you can see, I've already removed the head, neck, and wing tips from the Duck. The reason why I removed the Wing Tips is because they don't have much meat to them and tend to burn to a crisp in the oven. We want to avoid that bitter taste from coming into contact with our bird.

I've also removed all the inner organs such as the liver, gizzard, and other offal. Then we pat the Duck dry with Paper Towels and prick the skin with a fork around the bird without puncturing the meat. The next steps will be securing the bird.

Roast Duck Recipe
http://www.furaffinity.net/view/13218941/