Remove the innards from the inside of the duck cavity. Pat it dry with paper towels and trim the excessive skin with kitchen shears.
Place the duck on a sturdy cutting board and score the breast skin in a criss-cross pattern using a sharp knife. This allows the duck fat to drain, ensuring crispy skin.
Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Generously sprinkle with salt and place in the refrigerator uncovered for a minimum of an hour.
Rub with spices and place in a roasting pan. Roast for 15 minutes in a 425-degree oven. Turn heat to 350 degrees. Roast until it reaches an internal temperature of 165 degrees F. Finish with glaze.