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Ingredients: 1 whole duck (about 5-6 lbs) 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon dried thyme 1 large orange, sliced 1 medium onion, quartered 1-2 sprigs fresh rosemary (optional, for extra flavor) For the orange glaze: 1 cup fresh orange juice (about 2-3 oranges) 1/2 cup honey 1/4 cup soy sauce 2 tablespoons balsamic vinegar 1 tablespoon orange zest 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening) Instructions: Prepare the duck: Preheat your oven to 375°F (190°C). Pat the duck dry with paper towels and season it inside and out with salt, pepper, garlic powder, and thyme. Stuff the cavity with the orange, onion, and rosemary slices. Score the skin: Use a sharp knife to score the duck's skin in a crisscross pattern, being careful not to cut into the meat. This will help the fat render and crisp the skin. Roast the duck:
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