Ingredients: - 
1 whole Duck, innards & gizzards removed
1 quartered onion
1 quartered lemon
Several Sprigs of rosemary, sage & thyme
Salt
1 tsp paprika
1 tsp pepper
1 tsp garlic powder 
Cranberry & Orange Glaze: - 
1 cup cranberry juice
½ cup orange juice
3 ¼ cup of molasses
2 cinnamon sticks
1 minced garlic clove
2 tsp freshly grated ginger
1 tsp balsamic vinegar
¼ tsp salt
Pinch of cayenne
2 tsp cornstarch
Splash cold water
¼ tsp of fresh orange zest 
METHOD: - 
Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out. 
Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry once again with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered at least eight hours and up to a day to allow for extra crispy skin.
Remove the duck 30 mins before roasting to sit in room temperature and heat oven to 220°C. Stir together the paprika, pepper and garlic pepper and rub all over the duck. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack with a leave-in meat thermometer inserted into the thickest part of the thigh without touching the bone.
Roast for 15 mins in a 220°C oven, and then turn the temperature to 178°C. Continue to roast until the duck reaches an internal temperature of 74°C. Plan for at least one hour and 15 mins, though it can take longer, depending on the duck.
When the duck reaches your desired temperature. Remove from the oven, cover with foil and let it sit for 10-15 mins.
Cranberry & Orange Glaze: - 
In a small saucepan, stir together the cranberry juice, orange juice, molasses, cinnamon sticks, garlic, ginger, balsamic vinegar, salt and cayenne pepper. Bring to a boil over medium-high heat and then simmer until it slightly reduces. 
In a small bowl, whisk together the cornstarch and a little bit of cold water until it becomes a smooth slurry. Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about 1 min until it thickens.
Turn off heat and stir in orange zest. Spoon some of the sauce into a small bowl and brush onto the duck in the last 15 mins of roasting. Serve the remaining sauce on the side - 
Place on a serving platter and place on your Xmas table along with all the other side dishes you desire.