Preheat the oven to 325ºF.
Line a deep roasting dish with foil. Place a rack on top of it. Pat the duck dry and season all over with salt and pepper. Place the duck on the rack, breast-side up, and transfer to the oven for 2 hours.
Remove the duck from the oven and make shallow slits in the skin of the breasts and around the thighs and legs. Return to the oven for an additional 1 hour 30 minutes.
Remove the duck from the oven and let cool for 30 minutes. Pick the meat from the bones and shred it once the duck is cool enough to handle. You can keep as much or as little of the skin as you like. I recommend keeping all the crispy skin from the breast and thighs. I discarded the skin around the back and cavity of the bird.
At this point, you can transfer it to an airtight container and refrigerate it overnight, or you can continue with the recipe straight through.