In a large container add enough cold water to cover duck. Add about ¼ cup kosher salt and stir to dissolve. Remove innards from duck and soak duck 20 to 30 minutes.

Preheat oven to 275°F.

While duck soaks, line a disposable 9x13 inch foil casserole pan with heavy duty aluminum foil. Don't use something like a turkey roasting pan. You want something with lower sides for more even browning all around the duck (if using other than disposable foil pan, line pan with 2 layers of foil for easier cleanup later). Place a V-rack in the pan.

Remove duck from water, rinse, and pat dry. Trim wing tips, tailbone, and trim some, but not all, of the skin at the neck if there is excess. Remove excess fat from cavity and neck. Using the point of a paring knife, prick the skin all over being careful not to pierce the meat (or use kitchen shears and make little nips, but do not cut into the meat).

Season the cavity generously with kosher salt and pepper.

Stuff the cavity with 1 clove of garlic, one third of the thyme, and one half of the onion. Then add the second clove of garlic, the rosemary, the sage, and the second third of the thyme. Then add the last onion half, the remaining garlic clove and remaining thyme.

Season duck all over generously with kosher salt and fresh ground pepper.

Shield the legs and wings tightly with Reynolds Non Stick Foil (shield loosely if using regular foil because it will stick).

Put the duck on the V-rack breast side up in the prepared pan.

Roast for 1 hour (1st hour).

After 1 hour, remove the duck from the oven. Prick the skin all over the duck again, turn breast side down. Remove the rack with the duck from the pan and strain the fat into a 2 cup measuring cup. Reserve fat (you'll end up with between ½ to 1 cup). Return the duck to the pan and roast breast side down for another 1 hour (2nd hour).

Turn the duck breast side up, prick skin all over, and drain fat. Roast another 1 hour (3rd hour).

Turn the duck breast side down, prick skin all over, and drain fat. Roast another 1 hour (4th hour).

Turn the oven temperature up to 375°. Remove duck from pan and drain fat for the last time. Remove the foil from the disposable foil pan (or the top layer of foil if using regular pan). Turn duck breast side up and return the duck to pan and roast for the last hour (5th hour).

Remove duck from oven. Drain and discard any remaining fat from the last hour. Tent lightly with foil and let rest for 30 minutes. Carve and serve.