Start by removing any giblets from the cavity and pat the duck dry with paper towels.

Using a sharp knife, gently score the skin in a diamond pattern, being careful not to cut into the meat.

Rub the duck all over with kosher salt and black pepper.

Fill the cavity with the orange quarters, crushed garlic, and thyme.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Preheat your oven to 375°F (190°C) and place the duck breast-side up in the roasting pan.

Roast for about 1 hour, then flip the duck to cook the other side.

After 1 hour, increase the oven temperature to 425°F (220°C) and roast for an additional 30-45 minutes.

Use a meat thermometer to check that the internal temperature of the duck reaches 165°F (74°C).

Once done, let it rest for 15 minutes before carving.