Remove the innards from the inside of the duck cavity. Pat it dry with paper towels and trim the excessive skin with kitchen shears.
1
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.
2
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.
3
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.
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