Prepare the Duck

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Clean the Duck: Rinse the duck under cold water and pat it dry with paper towels. Trim any excess fat from the cavity.
3. Score the Skin: Using a sharp knife, score the skin in a crisscross pattern without cutting into the meat. This helps the fat render and the skin crisp up.
4. Season the Duck: Generously season the duck inside and out with salt and pepper.
5. Stuff the Cavity: Stuff the cavity with the orange, lemon, garlic, rosemary, and thyme.

Roast the Duck

1. Set Up the Roasting Pan: Place the duck on a rack in a roasting pan, breast-side up. This ensures even cooking and crispy skin.
2. Roast: Roast the duck in the preheated oven for 1 hour.
3. Drain Fat: Carefully remove the pan from the oven and drain the rendered fat into a heatproof container. Reserve the fat for cooking later—it’s liquid gold!
4. Flip the Duck: Flip the duck breast-side down and return it to the oven for 30 minutes.

Make the Glaze

1. Combine Ingredients: In a small saucepan, mix the honey, balsamic vinegar, soy sauce, orange juice, Dijon mustard, and cinnamon.
2. Simmer: Cook over medium heat until the glaze thickens slightly, about 5 minutes.

Finish Roasting

1. Glaze the Duck: Flip the duck breast-side up again. Brush it generously with the glaze.
2. Increase Heat: Raise the oven temperature to 425°F (220°C) for the final 20-30 minutes. This will crisp the skin and caramelize the glaze.
3. Check for Doneness: The duck is ready when the skin is deep golden brown and the internal temperature in the thickest part of the thigh reads 165°F (74°C).

Rest and Carve

1. Rest: Let the duck rest for 15 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
2. Carve: Use a sharp knife to carve the duck into portions. Serve with your favorite sides.