Set the oven to 300°F (150°C).

Remove any giblets from the duck's cavity and pat the duck dry with paper towels.

Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat during cooking.

Season the duck generously with kosher salt, both inside and out.

Tie the legs together with kitchen twine to ensure even cooking.

Place the duck breast-side up on a rack in a roasting pan.

Brush the skin with lard to promote browning.

Roast in the preheated oven for 3 hours, basting occasionally with the rendered fat.

After 3 hours, increase the oven temperature to 425°F (220°C).

Continue roasting for an additional 15 minutes, or until the skin is golden brown and crispy.

Remove the duck from the oven and let it rest for 15 minutes before carving.

Serve.