I will take a duck after thawing and soak it in a large pot of OJ in the fridge adding quarterd onions ,potatos,carots and cellery stalks over night.Next day I'll take the duck out of the OJ bath and pat dry it.I'll then rub a mix of sage,garlic powder,salt and fresh cracked pepper on the bird.Next in a large iron skillet I like to add peanut oil (or any really)then sear the outside of the duck(both sides).Next take the veggies that where soaking with the duck overnight,and stuff them in the cavity of the bird or set them inside the roaster with the duck.I take a pie tin and turn it upside down in the roaster and set the duck on top of it(this way the duck will not lay in all the fat).If you like a glaze or gravy,you can deglaze the iron skillet that you seared the duck in with a red wine,then ad acup of theOJnext stir in some cold water diluted corn starch,till it is thick enough for a glaze to brush over the bird.Oh yeah bake the bird at about 325 for a couple hours or so.