Here we have the Duck already boiled for about an Hour. The duck does have some coloration on it from being at the bottom of the Stock Pot. That's okay because during the Roasting process it'll brown evenly. I've patted the Duck dry with Paper Towels (again), and then sprinkled on some Sea Salt. The roasting pan I use is deep and will catch any more fat and fluids that drain off the bird. This type of Roasting Rack also allows the Duck to not sit in it's own grease while cooking. This helps make it not oily.

Remember to keep the Kitchen Skewers in place for Roasting. Also be careful of liquid still inside the bird. I burnt myself while transferring the Duck from the Stock Pot to the Roasting Pan. My poor paw. =(

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