Begin by thoroughly washing and drying your duck to ensure a crispy skin. Remove excess fat from the cavity and prick the skin in 1-inch intervals without piercing the meat.

Preheat your oven to 400°F (200°C).

Generously sprinkle salt and pepper over the entire surface of the duck.

Place the seasoned duck breast side up in a roasting pan and roast for 40 to 45 minutes.

Carefully remove the duck from the oven, prick the skin again, turn it breast side down, and return to the oven for another 40 to 45 minutes.

Flip the duck back to breast side up, prick the skin, and roast for an additional 25 to 30 minutes until fully cooked.

Remove the duck from the oven and cover loosely with foil. Let it rest for 20 to 30 minutes.

In a saucepan, combine butter, brown sugar, orange zest, and orange juice. Heat until it boils, then simmer for about 15 minutes until thickened.

Brush the rested duck with the prepared orange sauce, cut into quarters, arrange on a serving platter, and drizzle with additional sauce.