Preheat oven to 350F; prepare a roasting pan with shelf; a regular casserole pan will also work in a pinch. Remove the thawed duck from packaging and remove neck from body cavity. Rinse under cold water and pat dry with paper towels. If desired, trim off excess fat from tail end.

In a small bowl, combine the seasonings: salt, black pepper and paprika. Season inside the body cavity, then stuff the cavity with thyme, garlic, shallots, carrots and chopped orange pieces. Season the outside skin generously with the prepared seasonings, rubbing the salt into the skin. Use butcher's twine to tie the drumsticks together.

Transfer the duck to a roasting pan and place it upside down first. Roast the duck in preheated oven for 1 hour. Then, using tongs or turkey lifters, flip the bird over. Continue baking the duck until internal temperature reaches 160F. I recommend basting the bird every 15 to 20 minutes with the fat the collects at the bottom of the pan.

Remove duck from oven and let it rest for 15 minutes before serving. Garnish a serving platter with rosemary, sage leaves, pomegranate, cranberries and persimmons. Serve with kale pomegranate salad and/or oven-roasted sweet potatoes (video recipes for both sides dishes on my channel).