Wash and pat dry duck, then place on a roasting rack. With a sharp fork prick duck’s skin all over making sure that you don’t go all the way down to the actual meat, but simply down to the fat under the skin. Generously season and inside and outside of the bird with salt and pepper.
Add onion, garlic, and bay leaves to the cavity. Roast at 375° for one hour.
In the mean time, toast the walnuts. Make sure they don’t burn
Then place them on a baking sheet and let them cool down….