One whole orange-glazed roast duck, carved into approximately four portions.

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Heat oven to 350°F. Remove giblets from one fully thawed 4- to 5-lb duck and pat dry. Score only the skin and fat in a shallow crosshatch on the breast, without cutting into flesh. Season with 1 1/2 tsp salt and 1/2 tsp pepper; place breast-side up on a rack in a roasting pan.
Roast approximately 90 minutes, carefully spooning accumulated fat from the pan as needed so it does not smoke. Handle the hot fat cautiously and save or discard only according to your kitchen's normal practice. In a small saucepan warm 1/3 cup orange marmalade with 1/4 cup orange juice, 1 tbsp cider vinegar and 1 tsp orange zest until brushable.
Brush duck with glaze for the final approximately 20–30 minutes. Check both thickest breast and innermost thigh away from bone; continue roasting until every measured poultry location reaches 165°F. Shield browned skin loosely if glaze darkens before the interior is done.
Rest the duck fifteen minutes before carving into approximately four portions. Measure actual cooked edible yield, rendered fat, skin texture, glaze browning and time during a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 15 minutes, included in the total.

Untested estimate: about two hours roasting plus fifteen-minute rest; bird size and measured 165°F endpoint override the clock.

Serving Size: One quarter of the carved duck, pending edible-yield measurement