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1
Preheat the oven to 350u00b0F.
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2
In a bowl, combine the butter, sugar, finely grated zest of two oranges and the ground cloves. Season to taste.
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3
Using scissors, remove the duck neck, if still attached. Wash the duck inside and out and dry with a paper towel. Use your fingertips or scissors to ease the skin away from the duck, then rub the spiced butter under skin.
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4
Quarter 1 orange and place into the duck's cavity with half of the thyme. Close the cavity and seal with a skewer.
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5
Season the skin with salt and roast for 40 mins. Add the onion and remaining thyme. Roast for another 20 mins, until the duck is cooked when tested with a skewer (the juices will run clear).
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6
Rest, covered, for 10 mins before carving. Drain the juices from the roasting pan, reserving 1/4 cup.
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7
Heat the reserved juices, onion, thyme, juice from 2 oranges, and the vermouth. Bring to a boil, then reduce the heat and simmer for 5 mins.
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8
Peel and segment the remaining oranges, removing the membranes, and stir into the sauce. Pour sauce over the roast duck and serve.
