Start by drying the whole duck thoroughly using paper towels to ensure the skin crisps nicely during roasting. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season the duck generously with kosher salt and freshly ground black pepper. Let it sit uncovered while you preheat your oven to 375°F (190°C).

Place the seasoned duck breast-side up on a rack in a roasting pan, allowing air to circulate around it. Roast the duck in the preheated oven for 1 hour. This initial roasting will begin rendering the fat, and you should see the skin starting to brown beautifully.

While the duck is roasting, prepare the orange glaze. In a saucepan, combine fresh orange juice, orange zest, honey, soy sauce, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally for about 5 minutes until the glaze thickens slightly.

After the first hour of roasting, carefully flip the duck onto its breast side. Roast for an additional hour, checking occasionally for browning. In the last 20 minutes, brush the duck generously with the prepared orange glaze.

To ensure the duck is perfectly cooked, use a meat thermometer to check the internal temperature. Insert it into the thickest part of the thigh; it should reach 165°F (74°C) for safe consumption.

Once the duck has reached the desired temperature, remove it from the oven and let it rest for about 10 minutes. Then carve the duck and serve with fresh orange slices as a garnish.