To roast a wild duck of four pounds such as mallard or teal it best to salt and season the cavity and under the breast skin two hours or more prior to cooking.  This will allow flavors to begin to penetrate the meat.  Be careful not to bruise the breast meat as it will turn darker and become dry when cooked. Sage, marjoram, thyme and basil are great herbs to use as they complement the wild ducks flavor. 

Prepare a base in the bottom of a roasting pan using giblets and excess fat from the duck along with a mirepoix.  Add a quantity of vegetable or chicken stock to the pan covering the base and prevent excess browning.

Lightly oil the duck with olive oil and place it breast down on base in roasting pan.  Cover and bake in a 450 oven for 25 minutes.  This allows the seasonings to be steamed into the meat and help preserve moisture.

Remove the cover from the pan and cook the duck at 400 for 30 minutes.  Turn the breast side up and continue to cook for an additional 30 minutes.

Remove excess fat from the pan and retain juices to make a sauce.