Preheat oven to 400°F Convection / 425°F Non-Convection. If your duck came with giblets inside the body cavity, remove them and set aside. Trim extra skin that extends past the bird and place that as well as the giblets in a sauce pan. Season with salt and pepper, cover with water and simmer on medium for at least one to two hours while duck is roasting. This will create a duck stock that you can use for making a gravy or sauce or even polenta to serve with the duck. Totally optional.