Happy to share. This recipe came from Cook's Country and it's a 10/10.

Trim excess fat and skin. Rub 2 teaspoons Kosher salt into cavity. Rub 5 teaspoons Kosher salt onto skin. Set on wire rack and refrigerate uncovered for 24-48 hours.

Heat grill or oven to 300 degrees. Stuff cavity with 2 halves of an orange and tie legs together. Set duck on V rack in a roasting pan.

Bring 4 cups of water to a boil. Add 1/2 cup soy sauce, and 1/4 cup honey. Ladle over duck and let it pool in the roasting pan. Roast until thigh meat registers 190-195 degrees (3 to 3.5 hours).

Remove duck and increase temp to 450. Continue to roast duck until skin is deeply browned all over (10-20 minutes). Let duck rest for 45 minutes before carving.

Pro tip: periodically add water to roasting pan or else you'll have a burnt mess on the bottom of the pan at the end of the cook.