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1
Pull the excess fat from the cavity of the duck.
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2
(Freeze it so you can render it later.)
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3
Put 1/2 cup grapefruit juice (drink the rest) in a bowl with the grapefruit zest, blood orange juice, blood orange zest, soy sauce, miso, sambal oelek, sesame oil and salt and whisk until smooth.
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4
Set the duck in a large bowl, then pour the citrus-soy marinade over it.
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5
Cover and marinate for 1 hour in the refrigerator.
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6
Preheat the oven to 300F.
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7
Remove the duck from the marinade and place it on a rack in a roasting pan.
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8
Poke the skin all over the duck with a skewer or the tip of a small knife.
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9
Place the blood orange quarters, onion, garlic cloves and thyme in the ducks cavity.
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10
Tie the legs together with butchers twine and roast the duck for 1 hour.
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11
Bail out any fat that has rendered from the duck.
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12
(Strain the fat and freeze it.)
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13
Increase the oven temperature to 450F and roast the duck for another 45 minutes, basting every few minutes with the marinade while it roasts.
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14
If the duck is burning, lower the heat to 350F.
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15
The duck is done when the legs move easily and an instant-read thermometer inserted into the thickest part of the thigh registers 160F.
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16
Let the duck rest on a cutting board for 30 minutes.
