Duck is very good but can be greasy. The method I use is to season the bird, prick the skin (those little corncob holders are great for that), then put it on a roasting rack in a roasting pan full of water (the duck shouldn’t be touching the water).
Cover it with foil and steam it on the stove top for about 45 minutes. Now drain off the water and duck fat, return the rack to the pan, cover and roast at 375 for about an hour.
I am now eating the $1.25 duck. All I did was cover it with garlic pepper and garlic powder and baked for 3 hours. Good but it is greasy. However, at just $1.25 I can’t complain.