In a bowl, combine soy sauce, honey, olive oil, minced garlic, black pepper, salt, paprika, and thyme.
Marinate the Duck:
Rub the marinade all over the duck, inside and out.
Stuff the cavity with lemon halves and optional fresh herbs.
Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat Oven:
Preheat oven to 375°F (190°C).
Bake the Duck:
Place the duck on a roasting rack in a baking pan, breast side up.
Roast for 1 hour, then baste with pan juices. Continue roasting for another 45–60 minutes, until the skin is crispy and meat reaches an internal temperature of 165°F (74°C).
Rest and Serve:
Remove the duck from the oven and let it rest for 10–15 minutes before carving.
Serve with roasted vegetables, potatoes, or a fresh salad.
Serving and Storage Tips
