Duck meat cooked in the oven. It is seasoned only with some salt and garlic and then slow roasted in the oven.
As the duck is roasted it releases quite a bit of fat so it is hard to tell at the end if it is really roasted or sort of fried in its own fat.
It should always be cooked with the skin on which turns crispy and delicious. If it is roasted in pre cut pieces — as opposed to roasting a whole duck — it ends up with more crispy surfaces which enhances flavour considerably.
Just remember that fat is your friend, and you do want to eat it.