Roasted all the way. I used to have ducks so they were a fairly common dinner item. I had the best success when I lightly scored the thickest areas of the skin, however my guys were leaner than store bought duck so I didn't do much of this. Duck really needs to be well up from the pan because of the amount of fat that will render out. I like to use solid root veggies as an oven rack, so the duck would be up on onion halves, big chunks of turnip, potato halves, that kind of thing. Added bonus is tasty veggies!