Sprinkle the duckling inside and out with salt, then put duck, breast side up, on rack over a roasting pan.
Pour about 3 tablespoons loganberry wine into the body cavity.
Roast in a moderately slow oven (325°) allowing about 35 minutes per pound for smaller ducks and about 28 minutes per pound for larger ducks.
Prick surface of duck occasionally with a fork to help fat drain.
Baste frequently with the 1/3 to 1/2 cup loganberry wine.