This is how we roast our duck. Squeeze a bunch of oranges, stuff in cavity with thyme, mix juice with kosher salt and pack on breast. Roast at 350 for approx three hours pouring rendered fat out of pan several times during cooking. Let cool and remove salt domes revealing a juicy tender well seasoned meat and skin beneath. Then halve, de-bone, wrap and store for service where they'll go in a relatively cool oven for 12-15 mins when fired and crisp up.