To make the glaze, bring juice, honey, sugar and soy sauce to a boil. Add ginger.
Reduce and cook to a syrup, about 10 minutes.
For the duck, preheat the oven to 425˚F.
Place the duck in a roasting pan. Mix the remaining ingredients together
in a small bowl. Coat the duck evenly, including inside the cavity and
between skin and breasts. Stuff the zested orange and lemon into the
cavity.
Transfer the duck to the oven. Roast until the skin begins to brown.
Reduce the heat oven to 325˚F and continue to roast.
Baste the duck every 30 minutes with the pan drippings.
In the last 30 minutes of cooking, apply the orange glaze to the duck and finish cooking.
Cook to an internal temperature of 155˚F.
Remove from the oven and allow to rest for at least 15 minutes before carving.
