Many people have told me they prefer not to roast duck at home because they fear that they will end with an oven full of duck fat. Unfortunately this can easily happen but if you follow these tips for roasting duck in Convection I think you will find your duck will be delicious, you will get plenty of rendered duck fat to use for roasting potatoes and also that your oven will remain fairly clean. After removing the neck and giblets from the duck rub it with some seasoning or stuff the cavity with some aromatics and onion and if possible let the duck rest in the refrigerator for a day before cooking. For best results the duck shouldn’t be too cold when it goes into the oven. Preheat the oven to Convection Roast 320 and place the duck on a rack in a pan that is at least 2” deep.