Directions

1. Preheat oven to 400 degrees.

2. Discard or reserve the orange glaze packet that comes with the duck for another use.

3. Skewer the duck with the edge of a knife in several places, being careful not to pierce the meat of the duck.

4. Place the duck into a stock pot and add water to almost cover the duck. Bring to a low boil and cook for about 15 minutes. This will help to render fat from the duck to create a crispier skin.

5. Remove duck from water and pat dry with a paper towel. If you have time, let the duck rest at room temperature for about 20 minutes so that the skin dries.

6. Transfer the duck to a roasting pan with a rack, breast side up.

7. Reserving one tablespoon of the seasoning, season the cavity of the duck and liberally rub the rest over the duck. Add half of the orange, squeezing the juice into the cavity as you insert it, along with the garlic glove and thyme springs.

8. Roast at 400 degrees for 20 minutes. Reduce heat to 350. Roast for an additional 35 minutes, breast side up. Carefully flip the duck and continue to roast for 35 more minutes.

9. To make the glaze: While the duck is roasting, combine the remaining orange juice, wine, the cinnamon stick, the remaining tablespoon of the Island Citrus Blast Seasoning, the Balsamic Vinegar, and the butter. Bring to a high simmer and reduce to half.

10. Remove duck from oven. Heat broiler. Flip the duck back over to breast side up. Baste the duck with the glaze until all the glaze is used. Broil for about five minutes until the skin is crispy to your liking.