Begin by patting the whole duck dry with paper towels, ensuring the skin is thoroughly dried to promote crispiness. Carefully score the skin in a crosshatch pattern without cutting into the meat, then season liberally with kosher salt and freshly ground black pepper. Allow the duck to sit while you preheat your oven to 375°F (190°C).

Place the duck breast-side up on a rack in a roasting pan to elevate it. Roast in the preheated oven for 1 hour, watching as the skin begins to brown and the fat renders.

While the duck is roasting, whisk together the zest and juice of your oranges, honey, soy sauce, freshly grated ginger, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until thickened, about 5 minutes.

After the first hour, carefully flip the duck to roast the other side for an additional hour. Brush the orange glaze onto the skin using long, even strokes. Return the duck to the oven and roast for another 20 minutes or until the skin is deeply colored and crispy.

Using a meat thermometer, check that the internal temperature of the duck reaches 165°F (74°C) at the thickest part of the thigh. If needed, continue roasting and check the temperature every 5 minutes.

Once the duck is cooked, remove it from the oven and let it rest on a cutting board for 10 minutes before carving. Serve it with fresh orange slices for garnish.