Rinse the half duck under cold water and pat dry with paper towels. Rub the duck with salt, black pepper, and olive oil, making sure to cover all surfaces.

Roasting Duck

Place the duck on a roasting rack in a roasting pan. Roast in the preheated oven for about 1 hour, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

Stuffing

Cook Aromatics

In a skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.

Combine Stuffing Ingredients

In a mixing bowl, combine the cooked onion and celery with diced apple, dried cranberries, bread crumbs, chicken broth, and dried thyme. Mix well until combined.

Stuff Duck

After the duck has been roasted for about 30 minutes, carefully remove it from the oven. Stuff the cavity of the duck with the apple-craisin mixture, then return the duck to the oven to finish roasting.

Grand Marnier Sauce

Prepare Sauce

In a small saucepan, combine Grand Marnier, orange juice, and honey. Heat over medium heat until simmering.

Thicken Sauce

In a small bowl, mix cornstarch and water until smooth. Gradually add the mixture to the simmering sauce, stirring constantly until the sauce thickens. Remove from heat.