Preheat oven to 425 degrees F. Poke duck all over with a fork, and then place on a rack in a roasting pan. Season generously with salt and pepper. Combine remaining ingredients in a small bowl, and then brush on duck. Fill pan with hot water to a level just below the duck. (The steam the water creates will cook the duck quite tender). Cover tightly and roast 90 minutes.
Uncover and cook until skin is nicely coloured and crispy, about 25-30 minutes.
Rest duck 10 minutes before carving.