1) A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well.  Refrigerate, uncovered, for 24 hours.

2) Heat the oven to 350 degrees F. Score the skin in a cross hatch pattern. Season the cavity with salt and pepper and stuff with the peel of one orange (reserve a teaspoon of zest for the sauce) and the onion. Generously season the outer bird with salt & pepper.

3) Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 2 1/2 hours, We prefer roasting the bird in an upright position, ala beer can chicken. The natural juices will marinate the bid automatically.

4) Meanwhile, make the glaze: Combine reserved orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.

5) Remove the duck from the oven and carefully, pour off the excess fat from the pan. Raise the oven temperature to 400 degree F. Return the duck to the oven and roast until crisp and brown, about 15-20 minutes until an overall golden brown color.

6) Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.