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1
A day before roasting, remove the giblets and neck from the cavity of the bird and discard.
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2
If necessary pluck any stray pinfeathers off the duck with tweezers.
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3
Trim the neck flap and excess fat from around the cavity.
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4
Rinse and dry the bird well.
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5
Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
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6
Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife.
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7
Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion.
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8
Set the duck on a rack in a roasting pan, and pour a cup of water in the pan.
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9
Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
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10
Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan.
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11
Heat, stirring, over medium-high heat until warm.
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12
Remove glaze from the heat and set it aside at room temperature while the duck cooks.
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13
Remove the duck from the oven and carefully, pour off the excess fat from the pan.
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14
(If desired reserve this fat for frying potatoes or wilting greens.)
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15
Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
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16
Let the duck rest at room temperature for 10 minutes before carving.
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17
Brush the duck's skin with glaze 4 to 5 five times during the resting period.
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18
Carve the duck and transfer pieces to warm serving platter.
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19
Serve the remaining glaze at the table to drizzle over the duck, if desired.
