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Prep the Duck: Preheat your oven to 375°F (190°C). Pat the duck dry with paper towels and season it inside and out with salt, pepper, garlic powder, and thyme. Stuff the cavity with the sliced orange, onion, and rosemary sprigs.
Score the Skin:
Use a sharp knife to score the skin of the duck in a crisscross pattern, being careful not to cut into the meat. This will help the fat render out and give a crispy skin.
Roast the Duck:
Place the duck on a rack in a roasting pan, breast side up. Roast for about 1.5 to 2 hours, or until the skin is golden and crispy, and the internal temperature of the thickest part of the duck reaches 165°F (74°C). Baste occasionally with the pan drippings for extra crispiness.
Prepare the Orange Glaze:
While the duck is roasting, combine orange juice, honey, soy sauce, balsamic vinegar, and orange zest in a saucepan over medium heat. Bring to a simmer, stirring until honey is dissolved. Mix the cornstarch with water, then stir it into the glaze, allowing it to thicken for about 5-7 minutes.
Glaze the Duck:
During the last 20 minutes of roasting, brush the duck generously with the orange glaze, allowing it to caramelize. Repeat once more if desired for a glossy, sticky finish.
