Preheat your oven to 375°F (190°C). Rinse the duck under cold water and pat dry with paper towels. Trim excess fat and remove any giblets from the cavity.

Season the Duck

Rub the duck all over with olive oil, then season generously with salt and black pepper. Inside the cavity, add the minced garlic, fresh thyme, and quartered orange and onion.

Arrange Vegetables

In a roasting pan, arrange the chopped carrots and pour the chicken broth over them. Place the duck on top of the vegetables, breast side up.

Roast the Duck

Roast the duck in the preheated oven for about 1 hour and 30 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Baste the duck with the pan juices every 30 minutes.

Rest and Serve

Once cooked, remove the duck from the oven and let it rest for 15 minutes before carving. Serve with the roasted vegetables and pan juices.